Grilled Leeks

Leeks are extremely inexpensive and versatile. When mature and thick, they are the base of many stocks and soups, but when young and thin, they are a wonderfully tender side dish that satisfies.

Ingredients

• 1 lb baby leeks (white part and 2 inches of the green
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 TB minced or grated onion
• 1 garlic clove, crushed and minced
• 1 tsp dried oregano or herbes de Provence

Directions

Use only the white parts and about 2 inches of the green. Trim off the root and peel off the tough outer layer.

Blanch the leeks quickly, until the layers are just pliable enough to separate, but not mushy, about 3 minutes. When the leeks are cool enough to handle, separate the layers.

Marinate the leeks in a mixture of olive oil and balsamic vinegar blended with minced onions, a crushed and mashed garlic clove, salt and pepper and some dried oregano or Herbes de Provence.

Grill over high heat until tender, about 8-10 minutes, or broil under the broiler. Top with crumbled goat cheese, if desired.

recipe by Chef Mark Tafoya. http://www.culinarymedianetwork.com