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Grilled leeks

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Grilled leeks

Approx. 10 mins

Ingredients

    • 4 gourmands

    • 2 leeks

    • Olive oil

    • Pepper

    • Salt

    • Optional: balsamic vinegar

Grilled leeks

Grilled leeks

The grilled leeks – this almost sounds like a funny nursery rhyme, but be prepared to be surprised. It actually has become one of my favorite BBQ side dishes. I can imagine that you’re figuring “Why on earth should I grill leeks on the BBQ?”. Well, there are two valid reasons for this: in the first place, the taste is incredibly good. Secondly, it is no sweat at all to prepare them and their cooking time is very short (so actually, there are three good reasons to try them :)).

Leeks can have quite a strong flavor to them – after all, they’re related to the onion. However, by grilling them, the strong flavor is reduced and a nice, subtle taste is all that’s left. So get rid of your preconceptions and dash off to the greengrocery to get yourself a leek (or a couple of them), fire up the BBQ, and enjoy!

Preparation

Preparation

Approx. 5 mins

Trim the dark green leaves off the leeks and rinse the leeks under cold running water. Often, there’s some sand lodged in between the upper leaves, and we want to avoid it ending up in the BBQ’ed food. Allow the leeks to drain and place them to the side. Now fire up your BBQ to a high temperature, around 428°F (220°C) should do the trick.

Preparation

Approx. 10 mins

Now brush the leeks with olive oil and, to taste, sprinkle them with some salt and pepper.

As soon as the BBQ is heated up to the right temperature, place the leeks in the direct zone on the BBQ and close the lid. After grilling for a minute, turn the leeks a quarter of a turn. You’ll see that they’re already quite charred. That’s what I’m talking about – we absolutely want this to happen!

Brush the leeks with olive oil

Char the leeks

Every minute, turn the leeks a quarter of a turn until they’re evenly charred all around and feel tender to the touch. Remove the leeks from the BBQ and allow it to cool for a bit. Now we’re at a tricky part of the recipe (sorry, it turns out there is some focus required for this recipe after all…).

Carefully cut the black peel off the leeks lengthwise, the blackened peel is the only inedible part. Now carefully fold the black peel away until the beautiful, edible parts become visible – looking like a flower of some sort.

Wow, we didn’t see this coming right?! Such a beautiful shade of green.. And so soft! Prior to serving, we sprinkled the leeks with some salt and pepper and drizzled some balsamic vinegar on top of them for a fresh hint of flavor.

Bon appétit!

Carefully cut the leeks lengthwise

Sprinkle with salt and pepper, and (optional) balsamic vinegar

Bastiaan

BBQ-en draait voor mij om lekker eten en gezelligheid. Samen met familie of vrienden genieten van heerlijke gerechtjes van de BBQ. Of het nu vis, vlees of vegetarisch is. Het liefst steek ik de BBQ elke dag aan!

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Approx. 10 mins

Necessities

    • 4 gourmands

    • 2 leeks

    • Olive oil

    • Pepper

    • Salt

    • Optional: balsamic vinegar

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