Grilled leeks cooked directly on hot coals, and topped with a zesty parsley and mint gremolata. A quick, easy, and flavorful recipe that brings out the best in this underrated vegetable.

Leeks are vastly underrated, especially in the context of grilled vegetables. Sitting somewhere between chives and shallots, the vegetable has a mild onion-like flavor that can help form the base of a lot of homemade dishes. But forget all that, because when they’re grilled they turn beautifully sweet and tender, and have a caramelized finish that makes them perfect for enjoying by themselves.

And while these leeks cook set directly on the coals to char and blacken, the inside starts to steam and meld in its own juices to soften and turn deliciously sweet. Top them with our homemade gremolata and you have a sweet, smoky vegetable finished with a bright and zesty herb topping. There’s nothing quite like it.

Quick Tips

Go Fresh: The sweetness is really what we want to achieve with these leeks, and the best way to ensure this is to get leeks that are fresh and at peak season. This is usually between autumn and spring.
Keep the Outerlayer: Unlike how leeks are often prepared for cooking, we need to keep the outermost layer of the leeks on while they cook, particularly when directly on the coals. This will take on the full brunt of the heat and allow the center to steam and caramelize without burning.
Test Tenderness: With the outer layer staying on, it is a little more challenging to know when these are done. We want them to be tender all the way through, so the best way to test for this is with a fork pierced through the charred outer layer and into the middle of the leek.