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Kitchen Notebook

May 17, 2019

Roasted Leeks and Zucchini with Cilantro Gremolata

30 Mins

 

  • 1 Leek, white and pale-green parts only, halved lengthwise with some root attached
  • 1 lb Zucchini
  • 1/4 cup roughly chopped Cilantro
  • 2 Tbsp Olive Oil
  • Juice of 1 Lime
  • 1 Garlic clove, peeled and minced
  • ⅓ cup any Nut of your choice (optional)
  • Sea Salt and Pepper



Preheat oven to 450 degrees.

Cut zucchini lengthwise into ¼ inch strips. Trim leeks and remove draker green tops--but don’t throw tops away. Keep to use in soups and stocks. Cut the white part of your leeks in half lengthwise and give them a good wash; then cut inch 2-inch pieces. Lay leeks and zucchini on a sheet pan and drizzle with 1 tablespoon olive oil. Roast in the oven for 20 minutes until veggies are soft and beginning to brown.


Combine the cilantro, lime juice, garlic and remaining olive oil to make the gremolata. Roughly chop nuts and place in a small pan. Toast in the oven until they begin to smell nutty.


Remove vegetables from oven, transfer to a serving platter, drizzle with gremolata and sprinkle with chopped toasted nuts; then, serve.




30 Mins Recipe Side Spring Veg

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30 Mins Recipe Side Spring Veg


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