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Grilled Leeks With Lemon Vinaigrette

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2 pounds leeks - (about); trimmed, cleaned,
split lengthwise if large
2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary
Salt; to taste
Freshly-ground black pepper; to taste
1/4 cup Lemon Vinaigrette; (see recipe)

Prepare a hot grill. Brush the leeks with the oil and sprinkle with
rosemary, salt and pepper.

Grill directly on the rack or place in a grill basket and cook, turning
occasionally, until the leeks are very tender, 10 to 15 minutes,
depending
on their thickness. Transfer to a serving platter and drizzle with
vinaigrette.

This recipe yields 6 servings.

Carbohydrates: 9.5 grams
Net Carbs: 8.5 grams
Fiber: 1 grams
Protein: 1 grams
Fat: 12.5 grams
Calories: 148

Description:
"Sweet, fragrant leeks are a must to try on the grill because their
flavor
intensifies. Be sure to wash them well to remove all grit and sand."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-21-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 5g Fat (99.8%
calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan