Grilled Zucchini And Leeks With Herb Dressing

Substitute your side salad for this zucchini and leek-filled side dish lightly coated in an olive oil herb dressing and topped with toasted walnuts. This would be ideally served as a side to a main protein, like fish, chicken or even a meaty stew. The toasted walnuts provide crunch and a slightly bitter taste to round out the fresh dressing.

Because this dish is vegetarian and vegan-friendly, it’s great to prepare for those who eat Paleo, or not. Leeks are part of the onion family, so it has a bit of onion flavor, but without the powerful onion taste. If you have a FODMAP intolerance, be cautious with leeks because they’re a high FODMAP food.

Pair this dish with a starchy vegetable like sweet potatoes or butternut squash, alongside your protein portion.

Grilled Zucchini And Leeks With Herb Dressing Recipe

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Ingredients

• 2 leeks, sliced lengthwise
• 2 zucchinis, sliced lengthwise
• 1/3 cup walnuts, toasted and crumbled
• 1/4 cup olive oil
• 1/4 cup fresh flat-leaf parsley, minced
• 1/4 cup fresh cilantro, minced
• Juice from 1 lemon
• 2 garlic cloves, minced
• Sea salt and freshly ground black pepper

Tags

Fast Prep Fast Cook Dairy-free No Sweeteners Cooking: Grill Egg-free Vegetarian Vegan

Preparation

1. Prepare grill for medium-high heat.
2. Season the vegetables to taste.
3. Grill vegetables, turning often until tender for 5 to 8 minutes.
4. Place the vegetables in a bowl with the chopped walnuts.
5. Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.
6. Toss everything and serve.