Charred Leeks with Honey and Vinegar

August 11, 2025

Late summer meals call for flavors that bridge warm evenings and cooler nights, and Charred Leeks With Honey and Vinegar strikes that balance with refreshing crunch and blackened texture. The grill's smoky depth mingles with the leeks' natural sweetness, while honey adds richness and vinegar provides a crisp, bright contrast. As the pace shifts from carefree afternoons to busy school schedules, this recipe offers a satisfying way to enjoy fresh vegetables without overcomplicating dinner. Perfect for pairing with grilled meats or serving alongside crusty bread, it brings seasonal produce to the table in a way that feels both comforting and vibrant.

This recipe thrives on the grill, letting you enjoy those last warm evenings outdoors while prepping something that feels seasonally fitting. The high heat works quickly, caramelizing the leeks while locking in flavor, making it a smart choice for weeknights when time is short but taste still matters. Pair it with other end-of-summer produce for a colorful plate that bridges the gap between sunny days and crisp autumn evenings.

Whether refreshing your weeknight dinner lineup or planning a weekend cookout, this dish proves vegetables deserve a starring role. If your current setup makes grilling more work than it should, it may be time for an upgrade. Explore Nicolock’s outdoor dining products to create the perfect space for recipes like this, and browse our full recipe collection for more seasonal inspiration.

Serves 6-8

Charred Leeks with Honey and Vinegar Ingredients

• 4 medium leeks (about 2½ lb.), white and pale green parts only, tough outer layers removed (root ends left intact)
• 2 Tbsp. sherry vinegar or red wine vinegar
• 2 tsp. honey
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling

Charred Leeks with Honey and Vinegar Directions

1. Prepare a grill for high heat. Rinse off any sand and dirt from the leeks and pat dry. Arrange directly on the grate (no need to oil) and grill, turning every few minutes with tongs, until the outsides are completely blackened (the leeks should start to soften and may begin to release some juices), 12–16 minutes.
2. Transfer leeks to a cutting board and let rest 10 minutes (the interiors will continue to steam and get even softer as they cool).
3. While the leeks are resting, whisk the vinegar and honey in a small bowl until the honey dissolves. Set the dressing aside.
4. Cut leeks on a diagonal into 1½"–2" pieces. Transfer to a medium bowl and toss with 2 Tbsp. of oil; season with salt.
5. Transfer the leeks to a platter and spoon the reserved dressing over. Drizzle with more oil and season with pepper.

Taken from bonappetit.com