| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 large leeks, dark green sections removed
- 2 tablespoons bacon drippings
- Heavy pinch kosher salt
- 1 tablespoon balsamic vinegar
- Crumbled bacon and goat cheese, as an accompaniment, optional
Instructions
- Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand. Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from direct heat for 10 to 12 minutes.
- Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 135 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 7 mg |
| Sodium | 54 mg |
Reviews
I’d never had leeks whole as a veg – this was really good. loved being able to grill them alongside the meat (didn’t even turn the oven on!) and served with goat cheese garnish, which really brought it together. will do again.
Turned out very well with just the right balance of onion and sweet/tartness. Be sure to use fresh leeks as mine were older and a little tough.