Grilled Leeks and Endives



I may not have mentioned it before, but I love leeks. They are such a skipped-over little onion-like veggie, that deserve way more credit than they get. Some day I will post an awesome pasta recipe I have that uses leeks in the sauce. But seriously, these guys cook up so nice and tender and sweet – just like onions – but with a flavor thats even fresher, much more subtle. And, bonus, they don’t make you cry. I’ve been exploring more of the onion-family world lately and saw this recipe a recent Food Network magazine and thought it would make a great side dish for the steak and onion and bleu cheese recipe. And it did! It was so easy too. If you don’t have a grill you could just plop this in a dish and bake it in the oven for 30 min – an hour. What’s great is that if you like them a little softer, you can take the leftovers for lunch the next day and nuke them for a couple minutes and they are even more tender and less zesty!

Grilled Leeks and Endives
3 Leeks, trimmed and sliced down the middle, cleaned
2 Endives, halved
Olive Oil
Vinegar (I used cider)
1/2 cup Bleu Cheese crumbles

Place the veggies on a large piece of aluminum foil, drizzle with the oil and vinegar, and salt and pepper the whole batch. Wrap up and grill over high heat for 25-30 minutes. When done, unwrap and add the bleu cheese. Re-wrap to melt the cheese and serve warm!


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