Preparation:
Leeks have a mild oniony flavor that goes well with grilled food. Look for small leeks with vibrant green tops. To remove the grit, slice from the top down the middle of the leek to within 2 inches of the base.
Rinse well to remove the grit from between the layers. Trim off the roots. Slice very large leeks in half lengthwise, trim the roots, rinse and secure the layers with dampened toothpicks.
Rub with oil or marinate briefly in a little oil and white wine vinegar.
Grill whole small or halved leeks until browned and tender, approximately 10 to 15 minutes. |
