Grilled Zucchini and Leeks with Walnuts and Herbs

Adapted generously from epicurious.com
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe.  The lemon was a good sauce for the zucchini and leeks.  I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely.  I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini.  Then I baked it at 350 for about 30 minutes.

Sprinkled with

YIELDMakes 4 servings
INGREDIENTS

1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

PREPARATION

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.