• 4 leeks , green ends trimmed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 medium zucchini , cut diagonally into 1/2-inch-thick slices
• 2 baby eggplants , cut diagonally into 1/2-inch-thick slices
• 1/2 cup Romesco Pesto

Place leeks in a large bowl filled with cold water. Let stand 20 minutes; rinse under running water to flush out any remaining sand.

Preheat grill or grill pan to medium-high heat. In a large bowl, combine olive oil, salt, and pepper. Add zucchini and eggplant, tossing until coated.

Grill vegetables 8 to 10 minutes, turning occasionally, until leeks are charred and zucchini and eggplant are tender. Peel off charred leek leaves. Arrange all vegetables on a platter with Romesco Pesto in a bowl on the side.

To eat, dip vegetables into pesto or spoon onto each one individually.