Grilled Leeks are the kind of simple side dish that surprises you—earthy, tender, and packed with flavor thanks to a zesty herb marinade. They're ideal when you're looking for a light, healthy, and elegant vegetable side that pairs beautifully with grilled meats, seafood, or even plant-based mains. Blanched first for softness, then grilled for a hint of char, these leeks are elevated with a bold mix of basil, parsley, and dill.
Why Everyone Will Love This Recipe
- Naturally light and flavorful—perfect for healthy eating.
- A great alternative to salads or roasted vegetables.
- Can be served warm, at room temperature, or even cold.
- The herb marinade brings freshness and depth.
- Ideal for barbecues, weeknight dinners, or holiday spreads.
What Are Grilled Leeks?
Grilled leeks are a minimalist yet flavorful side dish made by first blanching the leeks to soften them, then searing them on a hot grill or grill pan. This double-cooking method brings out their natural sweetness and gives them a beautiful char. Originating from Mediterranean cuisine, this method is commonly used in Spanish and Italian kitchens, where leeks are often paired with olive oil, herbs, or vinaigrettes.
Pro Tips for the Best Grilled Leeks
- Trim carefully: Remove the tough green tops and root ends; use the pale green and white parts.
- Blanch before grilling: This ensures the leeks are tender and cook evenly on the grill.
- Use a grill pan or outdoor grill: High heat helps develop that signature smoky flavor.
- Let them marinate: The longer they sit in the herb oil, the more flavor they soak up.
- Slice lengthwise: This exposes more surface area to the grill for better char.
Frequently Asked Questions
Do I have to blanch the leeks first?
Yes—blanching softens the leeks and makes them easier to grill without burning or drying out.
Can I use dried herbs instead of fresh?
Fresh herbs give the best flavor and color, but in a pinch, dried herbs can work. Use one-third the amount and mix into the olive oil ahead of time.
How long should I marinate the grilled leeks?
Let them sit in the herb marinade for at least 30 minutes. For stronger flavor, marinate for up to 2 hours.
Can I serve these cold?
Absolutely! Grilled leeks taste delicious cold or at room temperature, making them great for meal prep or antipasto platters.
What can I serve them with?
They're excellent alongside grilled chicken, fish, tofu, or even atop a warm grain salad or toast with goat cheese.
How to Store Grilled Leeks
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let them return to room temperature before serving, or reheat gently in a pan with a splash of olive oil.
How to Freeze Grilled Leeks
Grilled leeks don’t freeze particularly well, as their texture becomes mushy upon thawing. It’s best to enjoy them fresh or refrigerated within a few days.
Ingredients
How to Make Grilled Leeks
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Clean the leeks thoroughly, slice them in half lengthwise, and place in a pot of boiling salted water. Cook for 15 minutes, then drain and let cool slightly.
Clean the leeks thoroughly, slice them in half lengthwise, and place in a pot of boiling salted water. Cook for 15 minutes, then drain and let cool slightly.
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Heat a grill pan or outdoor grill over medium-high heat. Place the leeks cut-side down and grill for about 10 minutes, turning occasionally, until char marks appear and leeks are tender.
Heat a grill pan or outdoor grill over medium-high heat. Place the leeks cut-side down and grill for about 10 minutes, turning occasionally, until char marks appear and leeks are tender.
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Arrange the grilled leeks in a shallow dish and pour the herb marinade over them. Let sit for at least 30 minutes to absorb flavor.
In a small bowl, mix chopped basil, parsley, and dill with extra virgin olive oil. Season with salt and pepper.
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Transfer to a serving platter and enjoy warm or at room temperature.
Arrange the grilled leeks in a shallow dish and pour the herb marinade over them. Let sit for at least 30 minutes to absorb flavor.
Transfer to a serving platter and enjoy warm or at room temperature.
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