Grilled Leeks With Romesco Sauce Recipe

Romesco sauce and grilled leeks are a natural pair. Joshua Bousel

Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.

Why this recipe works:

  • Softening the leeks in boiling water prior to grilling cuts down cooking time.
  • Searing the leeks over direct fire gives them a light char with a distinct grilled flavor.
  • The slightly sweet and creamy Romesco sauce is a great complement to the sweet and oniony leeks.

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 4 servings

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  • Kosher salt
  • 4 large leeks, dark green tops discarded, leeks split in half, and thoroughly washed
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1 recipe Romesco Sauce
  • Type of fire: Direct
  • Grill heat: medium-high


  1. Prepare a large bowl of iced water and bring a large pot of salted water to a boil. Boil leeks until they start to soften, 3 to 5 minutes. Transfer leeks to ice water and let stand until cool. Transfer to a paper-towel-lined plate and pat dry.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Brush leeks lightly with oil and grill over direct heat until they start to brown, about 3 to 5 minutes. Flip over and continue to grill until second side browns, about 3 to 5 minutes longer. Transfer leeks to a platter, season with salt and pepper, and serve immediately with Romesco sauce.

Special equipment

Food processor, Grill

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