Charcoal-Grilled Leeks with Romesco Sauce

Ready in 1 hour

Try this Charcoal-Grilled Leeks with Romesco Sauce recipe, or contribute your own. "Side dishes" and "Vegetables" are two of the tags cooks chose for Charcoal-Grilled Leeks with Romesco Sauce.

"Really yummy. I added a couple of extras...lemon zest of a whole lemon and juice of 1/2 a lemon."

- VilmerFud

Top-ranked recipe named "Charcoal-Grilled Leeks with Romesco Sauce"

5 avg, 1 review(s) 100% would make again


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1 sl White Bread
1/2 c olive oil
1 sm Clove Garlic; chopped
1 md Red Bell Pepper; cored,
3 bn Young Leeks; trimmed of all
1/4 c Whole Almonds; toasted
1/8 ts Paprika
1/8 ts Red pepper flakes
1/8 ts Salt
1/8 c Red wine vinegar
1/4 ts Black Pepper; ground
1/4 c Extra-Virgin Olive Oil
1/4 lb Ripe Tomatoes
1/2 tb olive oil

Original recipe makes 6 Servings



Heat 1/2 tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste. Whirl in the vinegar. With the motor running, add the oil slowly in a thin stream. Taste for seasoning. Reserve. Cut the leeks in half lengthwise down to within 1" of bottom, or root end. Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden. Depending on their size and cooking method, they may take from 30-60 minutes. Turn occasionally while cooking. Serve the leeks warm with Romesco sauce on the side. Source: San Francisco Image Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Calories Per Serving: 413 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really yummy. I added a couple of extras...lemon zest of a whole lemon and juice of 1/2 a lemon.
VilmerFud 2 years ago
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