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Grilled Zucchini and Leeks with Walnuts and Herbs

['1/3 cup walnuts', '1 garlic clove, finely grated', '2 tablespoons fresh lemon juice', '5 tablespoons olive oil, divided', 'Kosher salt', 'Freshly ground black pepper', '2 large leeks, white and pale-green parts only, halved lengthwise with some root attached', '2 large zucchini (about 1 pound), halved lengthwise', '1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems']

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

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