I love to make these Carmelized Grilled Leeks on the grill or in the oven. They have such a unique and sweet flavor and go well with rice, corn on the cob, and any other veggies and starch.
The subtle, sweet flavor of the leek lends itself well to pairing with most any other grilled veggie.
- 3-4 whole leeks
- minced garlic fresh or from a jar
- vegetarian "oyster" sauce or soy sauce
- parsley flakes
- garlic powder
- 1/4 cup water
Leeks look like giant green onions, and are from the onion family, but they don't taste like them at all. Leeks have a wonderful sweet flavor.
The most important thing is to make sure and remove any sand or grit from between the layers. To do this, cut off the tops (hair-like end) and most of the tough green parts from the other end, like this picture. Then slice them in half, from top to bottom.
Now, fan out the layers and rinse under running water to remove any dirt or grit.
These can be grilled or baked in oven. I like to place them on a hot grill to get the darkened grill marks before adding seasonings.
Place leeks in grill-proof pan. I line an aluminum disposable pan with parchment paper. There are some studies linking cooking with aluminum foil to Alzheimer's disease, so I avoid allowing foil to touch my food while cooking, just to be safe.
Season with garlic powder, minced garlic, parsley flakes, and vegetarian 'oyster' sauce or soy sauce. (A link to amazon for this sauce is below.) Add 1/4 cup water to maintain moisture.
Fold parchment paper over top.
Then cover with a sheet of foil. Toss on the grill and allow to cook at medium high heat approximately 30 minutes. If not cooked long enough, they will be chewy. If baking in oven, bake at 350 degrees, 30 minutes.
Remove from grill and serve warm!
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