Servings: Makes 4 servings
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.
From the May 2008 issue of O, The Oprah Magazine
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