Grilled Leeks, Asparagus, Summer Squash, Zucchini and Burratta

grilled leeks, asparagus, summer squash and zucchini with burrattaIngredients: 

  • 3 leeks (white and light green parts only), halved lengthwise and sliced crosswise 1/2 inch thick
  • 1 zucchini, halved lengthwise and cut into 1/2” slices
  • 1 summer squash, halved lengthwise and cut into 1/2” slices
  • 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch lengths
  • ½ c DEVO Herbs de Provence EVOO
  • ¼ c Italian parsley, roughly chopped
  • Freshly ground sea salt and black pepper
  • 8 oz fresh Burratta cheese, cut into small chunks ( substitute with fresh mozzarella or goat cheese)


  • Fire up the grill.
  •  In large bowl, toss leeks, zucchini, summer squash, asparagus, EVOO and parsley
  • Season with salt and pepper.
  • Prepare 8 sheets of heavy-duty aluminum foil, about 12” long.
  • Doubling up foil, divide vegetable mixture and place in the center of each foil pair.
  • Cover the vegetables with remaining doubled-up sheets of foil
  • Seal edges by folding up around all sides.
  • Grill  packs for 15 minutes, or until foil has puffed and you hear sizzling.
  • WARNING: foil is hot. Transfer the packs to large platter using BBQ mitts.
  • Open carefully and remove vegetables from foil.
  • Dot with cheese and serve.

Serving suggestion: Let cool and use as a topping to mixed greens.

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