Grilled Leeks with Romesco Sauce: A Flavorful Pairing for the Table
Smoky-charred slices meet creamy, nutty depth for a standout starter or side every time.
Grilled Leeks with Romesco Sauce: Elevating Simple Vegetables
Grilling can transform simple vegetables into flavor-packed stars, and few pairings demonstrate this better than grilled leeks with romesco sauce. This classic combination balances the subtle sweetness and clean texture of leeks with the vibrant, smoky intensity of a Spanish-style romesco, creating a dish that serves equally well as a starter, side, or centerpiece in a vegetable-forward meal.
Why This Pairing Works
Romesco sauce, a Catalonian staple, brings together charred red peppers, toasted almonds, sweet roasted tomato, and plenty of olive oil for a nutty, complex flavor. When spooned over tender-yet-crisp leeks fresh from the grill, the contrasting flavors and textures are both comforting and surprising, making this a memorable addition to any spread.
- Textural Contrast: Crunchy almonds and crusty bread in the sauce, silky peppers, and yielding leeks.
- Flavor Balance: Sweetness from peppers and tomato, smokiness from grilling, and a gentle zing from sherry vinegar and cayenne.
- Visual Appeal: Vivid reds and greens create a plate that’s as beautiful as it is delicious.
Recipe Overview
| Yield | Serves 4 as a side or appetizer |
| Prep Time | 15 minutes |
| Inactive Time | 3 hours (for sauce resting) |
| Cook Time | 30 minutes |
| Total Time | 3 hours 45 minutes |
Ingredients
For the Romesco Sauce
- 1 slice crusty bread (approx. 1-inch thick), crust removed, cut into cubes
- 1 large ripe tomato
- 5 cloves garlic, peeled
- 1/2 cup raw almonds
- 2 medium red bell peppers
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon Kosher salt, plus more to taste
- 1/8 teaspoon cayenne pepper (or to taste)
For the Grilled Leeks
- 4 large leeks (dark green tops trimmed, split and thoroughly washed)
- 2 tablespoons Kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the Romesco Sauce
- Roast the base ingredients: Preheat your oven to 400°F (200°C). Arrange bread cubes, whole tomato, garlic cloves, and almonds on a baking sheet. Roast until bread and almonds are golden and garlic is fragrant – about 10-12 minutes. Remove and let cool slightly.
- Char the bell peppers: Grill or roast peppers over an open flame (a gas burner or under a broiler) until the skins are deeply blackened all over. Set the peppers in a bowl, cover with plastic wrap, and let steam for 15 minutes. When cool, peel off charred skins, remove stems and seeds.
- Blend the sauce: In a food processor, combine the roasted bread, peeled tomato, toasted almonds, charred peppers, olive oil, sherry vinegar, smoked paprika, salt, and cayenne. Pulse until the mixture forms a coarse, creamy sauce. Taste and adjust seasoning as needed. Transfer to a bowl, cover, and refrigerate for at least 2 hours to help flavors meld.
2. Prep and Blanch the Leeks
- Trim and wash: Remove dark green tops from leeks, split lengthwise, and rinse under running water to flush out any grit between layers.
- Blanch: Bring a large pot of salted water (about 3 quarts with 2 tbsp Kosher salt) to a boil. Add leeks and boil until just starting to turn tender, about 3-5 minutes. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry thoroughly with towels.
3. Grill the Leeks
- Prep the grill: Ignite a chimney of charcoal or preheat a gas grill to medium-high. Oil the grill grate to prevent sticking.
- Oil and season: Brush leeks with olive oil and season lightly with salt and pepper.
- Grill: Place leeks cut-side down over direct heat. Grill until nicely charred and beginning to soften; about 3-5 minutes per side. Turn once for even browning.
- Serve: Remove grilled leeks to a platter, sprinkle with extra salt and pepper, and serve at once with cool romesco sauce on the side.
Tips for Success
- Pre-cooking matters: Blanching leeks shortens their final grill time and ensures tenderness without burning their fragile edges.
- Let the sauce rest: Chilling the romesco sauce melds flavors for a richer, smoother result.
- Grill extra bread: Any leftover sauce is delicious on toasted bread – a perfect way to use every drop.
- Watch the grill: Leeks can burn quickly, so don’t walk away! Use moderate heat and move them if flare-ups occur.
What others are reading
What Makes This Dish Stand Out?
- Versatility: Romesco is as good on grilled fish or meat as it is on vegetables.
- Weeknight-friendly: The sauce can be made ahead; the leeks grill in under 10 minutes after blanching.
- Special-diet inclusive: Naturally vegetarian, easily made vegan or gluten-free with minor tweaks.
Nutritional and Seasonal Notes
Leeks are mild, gently sweet members of the allium family, related to onions and garlic. When charred and partnered with the healthy fats and vitamin-rich peppers in romesco, they make a nutritious addition to the table. Look for leeks during late winter through spring for peak flavor and freshness.
Serving Suggestions
- Works as an elegant appetizer or impressive side for grilled meats, poultry, or fish.
- Pair with crusty grilled bread and a simple green salad for a satisfying vegetarian meal.
- Leftover romesco is wonderful with roasted potatoes, as a sandwich spread, or spooned over eggs.
Frequently Asked Questions
Can I roast the peppers and tomato ahead of time?
Absolutely. Both can be roasted a day in advance and stored in the refrigerator. Peel and chop before blending into the sauce for best results.
Can I skip the blanching step for leeks?
While you can grill leeks raw, blanching ensures they are tender throughout and helps preserve the center’s juiciness without burning the outer layers on the grill.
Can I substitute other nuts for almonds in the romesco?
Yes. Hazelnuts or walnuts are traditional alternatives, though almonds are classic. Each nut will subtly alter the flavor.
How long does romesco sauce keep?
Stored in an airtight container in the refrigerator, romesco will keep up to 5 days. Stir well before serving, as the oil may separate.
What can I do with leftover grilled leeks?
Sliced leftover leeks are excellent in omelets, tossed in salads, or added to sandwiches for a smokey kick.
Expert Tips and Variations
- Use quality olive oil for the sauce – its flavor comes through clearly and adds depth.
- Add extra heat with a pinch more cayenne or a small hot pepper, if desired.
- Try it with green onions (scallions) for a smaller, quicker alternative to leeks on the grill.
- Make it gluten-free by using your favorite gluten-free bread for the romesco base.
Nutritional Snapshot
| Component | Benefits |
|---|---|
| Leeks | Vitamins A, C, K, folate; gentle on digestion; mild onion flavor |
| Romesco Sauce | Rich in healthy fats, vitamin E (almonds), antioxidants (peppers, tomato) |
| Olive Oil | Heart-healthy fats, great flavor |
Key Takeaways
- Grilled leeks and romesco sauce combine texture, color, and flavor for extraordinary results from everyday ingredients.
- Blanching and chilling leeks before grilling gives the best grill-marked tenderness.
- Homemade romesco sauce is easy and keeps well, making it versatile for many dishes.
More Ideas to Try
- Substitute roasted carrots or asparagus for leeks in spring.
- For extra crunch, sprinkle the finished dish with toasted almond slivers.
- Top with a little crumbled hard cheese like Manchego for a Spanish touch.
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