Serve these garnished with finely diced hard-cooked eggs, olive oil, and herbs, or as part of a plate containing other grilled vegetables, a garlic mayo or green sauce, olives, grilled bread, and fresh garden vegetables.
4 large or 8-12 small leeks
1/2 teaspoon salt
3 tablespoons olive oil
Pepper
A few tablespoons olive oil for garnish
1 tablespoon parsley, finely chopped, for garnish
Cut most of the greens off the leeks and remove the roots, keeping their bases intact. IF the leeks are larger than an inch across, halve them lengthwise. Rinse the leeks well, allowing the water to run down inside the many layers.
Fill a wide skillet with water. bring it to a boil, and add the salt. Lower the heat, add the leeks, and simmer gently for 4 to 6 minutes, until they can be pierced with a knife, but still offer a little resistance. Remove them from the water, and set them aside on a clean kitchen towel to drain.
When it is time to grill the leeks, brush both sides with olive oil, and put them over the coals. Turn them once 45 degrees, to make the crosshatching of grill marks, and cook on both sides until they are nicely colored. Remove them to a serving plate. Season with salt and freshly ground pepper, and garnish with a spoonful of olive oil and the chopped herbs.