Grilled Leeks w/ Lemon Vinaigrette (Edit recipe)

Leeks are often used “in” something like soups, rice dishes or couscous for example. My preparation lets the leeks shine and that kiss from the grill makes them the perfect accompaniment with most any protein you’ve got planned for an upcoming BBQ. Such a versatile veggie and one that needs to be enjoyed “stand alone” more often! See notes for a couple tips and enjoy!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	134
Fat:	11 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	320 mg
Fiber:	1 g
Sugars:	4 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 4-6

Ingredients

leeks

2 whole Leek, trimmed, cleaned and halved lengthwise*
1 - 2 Tbsp Olive Oil, I use the Graza olive "sizzle" oil
.5 - 1 tsp Primal Palate Adobo Seasoning
.25 tsp Sea Salt
1 whole Lemon, cut in half for grilling (optional)

lemon vinaigrette

2 Tbsp Lemon Juice
2 Tbsp Olive Oil, I use the Graza olive "drizzle" finishing oil
1 tsp Honey, option, omit for Whole30
1 tsp Dijon Mustard
.5 tsp Chives, fresh, finely chopped
.25 tsp Sea Salt
.25 tsp Black Pepper

garnish

1 - 2 Tbsp Parmesan Cheese, grated (optional)
1 tsp Chives, fresh, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your grill to medium-high heat, prepare grates according to manufacturer’s directions.
Drizzle/brush leek halves with olive oil then sprinkle with seasoning of choice.
Place leeks, cut side down, on the preheated grill for 5-7 minutes or until they have some nice char marks on them and are getting tender. Flip and grill for an additional 5-7 minutes. If you’re grilling the lemon halves, get those going as well.
While the leeks are grilling, stir together the vinaigrette by adding ingredients to a small bowl and whisking well, set aside.
Remove the grilled leeks from the grill and transfer to your desired serving platter.
Drizzle the leeks with the lemon vinaigrette, then sprinkle with parmesan cheese and fresh chives.
Serve immediately as a superb side dish with most any grilled steak, meat or poultry.

Notes

LEEKS: They do require some washing ahead of time, as they often have hidden dirt, so don’t skip giving them a good rinsing. Otherwise you could have some grittiness. GRILL those lemons! This step gives the lemon a little nudge to happiness and super juicy! I’ve been LOVING Graza Olive Oil, which is what’s used here. If you’ve not tried it, you must give it a go!