Resembling a thick, green scallion, leeks are a winter vegetable with a mild onion flavor. Leeks are a common ingredient in soups and stews, and can also be served on their own. You can prepare leeks in several different ways, including boiling, steaming or grilling. Fresh leeks must be thoroughly cleaned and properly trimmed before grilling.
Chop off the root end of each leek on a cutting board.
Cut off the greens tops and peel away the tough, outer leaf sheaths.
Slice the leeks in half lengthwise down the center.
Wash the leek halves under cool water, pulling open the stalks to clean out any sand or dirt.
Bring a large stockpot of water to a boil on the stovetop. Add the leeks and boil for 6 minutes, or until the leeks are tender. Boiling the leeks helps them cook all the way through on the grill, so the center isn't raw.
Remove the leeks from the water and pat them dry with a paper towel.
Preheat your grill to medium-high.
Brush the leeks with olive oil and sprinkle with salt and pepper. Place the leeks onto the grill.
Grill the leeks for 3 to 4 minutes per side, or until the outsides are golden brown.
Remove the leeks from the grill and serve, or chop leeks to add to soups, stews or other recipes.