Ingredients Jump to Instructions ↓

  1. 3 medium leeks (1 1/4 pounds) , white and tender green parts only, halved lengthwise and sliced crosswise 1/2 inch thick 1 pound(s) small zucchini , halved lengthwise and sliced 1/2 inch thick 1/20 pound(s) thin asparagus , cut into 1 1/2-inch lengths 2 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) finely chopped dill Kosher salt and freshly ground pepper 2 tablespoon(s) soft goat cheese , crumbled (1 ounce)

Instructions Jump to Ingredients ↑

  1. Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper. Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with the goat cheese and serve. One serving : 194 calories, 9.2 gm total fat, 2.2 gm saturated fat, 26 gm carb.


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