Balsamic Grilled Leeks and Sun-Dried Tomatoes

[Guest guest]

Balsamic Grilled Leeks and Sun-Dried Tomatoes

 

6 leeks

 

Dressing:

2 tbsps. balsamic vinegar

1 tbsp. minced fresh thyme or parsley

1 tbsp. Dijon mustard

1 clove garlic, minced

1/4 tsp. each salt and pepper

1/4 cup olive oil

4 drained oil-packed sun-dried tomatoes, chopped

 

Trim green ends from, leeks; split lengthwise and rinse thoroughly under water.

In saucepan of boiling salted water, cook leeks for 6 to 8 minutes or until

tender; drain and cool under cold water.

Place, cut sides down, on rack over medium-high heat; grill, turning once, for 8

minutes or until golden. Cut into 1-inch pieces; place in airtight container.

Dressing: In small bowl, mix vinegar, thyme, mustard, garlic, salt and pepper;

gradually whisk in oil. Pour over leeks; sprinkle with sundried tomatoes. Leeks

can be refrigerated for up to 24 hours.