Name: Grilled Carrots & Leeks with Labneh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 500 g carrots, peeled and halved lengthwise; 2 large leeks, trimmed, cleaned, and halved lengthwise; 200 g labneh; 3 tablespoons olive oil; 1 small garlic clove, finely grated; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley or dill, chopped; 1 teaspoon salt; 0.5 teaspoon black pepper

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There is something quietly magical about vegetables meeting an open flame, especially when carrots and leeks are involved. The way their natural sweetness deepens, the edges char just enough, and everything softens into something almost silky. When you finish it all with cool, creamy labneh, let me tell you, it is worth every bite. Trust me, you are going to love this.

Behind the Recipe

This recipe came from one of those evenings where the grill was already hot and the fridge looked almost empty. A few carrots, a couple of leeks, and a tub of labneh turned into a dish that stopped everyone at the table mid conversation. Sometimes the simplest meals are the ones you remember the longest, and this one has that quiet, comforting charm.

Recipe Origin or Trivia

Grilling vegetables is a tradition that stretches across many cuisines, especially in Middle Eastern and Mediterranean cooking. Labneh, a strained yogurt known for its thick and tangy personality, is often paired with roasted or grilled vegetables as a cooling contrast. Together, they create a balance that feels both rustic and refined.

Why You’ll Love Grilled Carrots & Leeks with Labneh

This dish has a way of fitting into almost any moment, whether it is a casual dinner or something a bit more special.

Versatile: It works as a side dish, a light main, or even part of a larger spread with flatbreads and salads.

Budget-Friendly: Carrots and leeks are affordable, humble vegetables that deliver big flavor with minimal cost.

Quick and Easy: With just a bit of prep and a hot grill, everything comes together faster than you might expect.

Customizable: You can play with herbs, spices, or citrus to make it your own every single time.

Crowd-Pleasing: The contrast of smoky vegetables and creamy labneh always gets people asking for seconds.

Make-Ahead Friendly: The vegetables can be grilled ahead of time and assembled just before serving.

Great for Leftovers: Any extras reheat beautifully or can be tossed into salads or wraps the next day.

Chef’s Pro Tips for Perfect Results

A little insider knowledge goes a long way with a simple recipe like this.

Choose carrots that are similar in size so they cook evenly on the grill.
Trim leeks carefully and rinse well, since they love to hide dirt between layers.
Preheat the grill fully before adding the vegetables to get those beautiful char marks.
Let the grilled vegetables rest for a minute before plating so their flavors settle.

Kitchen Tools You’ll Need

You do not need much, which is part of the beauty here.

Grill or grill pan: This gives the vegetables their smoky depth and caramelized edges.
Sharp knife: Clean cuts help the vegetables cook evenly.
Mixing bowl: Perfect for tossing the vegetables with oil and seasoning.
Serving platter: A wide platter makes the final presentation feel generous and inviting.

Ingredients in Grilled Carrots & Leeks with Labneh

Each ingredient plays its part, and together they create something quietly impressive.

Carrots: 500 g, peeled and halved lengthwise, they become sweet and tender once grilled.
Leeks: 2 large, trimmed and sliced lengthwise, they soften beautifully and pick up smoky notes.
Labneh: 200 g, thick and creamy, it cools and balances the charred vegetables.
Olive Oil: 3 tablespoons, used to coat the vegetables and enhance grilling.
Garlic: 1 small clove, finely grated, adds subtle warmth to the labneh.
Fresh Lemon Juice: 1 tablespoon, brightens the dish and lifts the flavors.
Fresh Herbs: 2 tablespoons chopped parsley or dill, for freshness and color.
Salt: 1 teaspoon, to season and draw out natural flavors.
Black Pepper: 0.5 teaspoon, for gentle heat and depth.

Ingredient Substitutions

If you need to swap something, there is plenty of flexibility here.

Labneh: Thick Greek yogurt strained overnight works well.
Leeks: Green onions or thick asparagus spears can be grilled instead.
Fresh Herbs: Cilantro or chives offer a different but delicious finish.

Ingredient Spotlight

Carrots: When grilled, carrots transform from crunchy and earthy into sweet, tender, and lightly smoky.
Labneh: This strained yogurt brings tang, creaminess, and a cooling contrast that ties everything together.

Instructions for Making Grilled Carrots & Leeks with Labneh

Now let us dive into the cooking part, which is simple, relaxed, and honestly a joy.

Preheat Your Equipment: Heat your grill or grill pan to medium high so it is ready to char the vegetables properly.
Combine Ingredients: In a mixing bowl, toss the carrots and leeks with olive oil, salt, and black pepper until evenly coated.
Prepare Your Cooking Vessel: Lightly oil the grill grates or pan to prevent sticking.
Assemble the Dish: Place the vegetables cut side down on the hot grill in a single layer.
Cook to Perfection: Grill for 12 to 15 minutes, turning once, until tender with visible grill marks.
Finishing Touches: Stir garlic and lemon juice into the labneh, then spread it onto a serving platter.
Serve and Enjoy: Arrange the grilled vegetables over the labneh, drizzle with extra olive oil, and sprinkle with fresh herbs.

Texture & Flavor Secrets

The magic here is in contrast. The carrots are sweet and slightly crisp at the edges, the leeks are soft and almost buttery, and the labneh is cool and tangy. As everything meets on the plate, the flavors mellow and deepen in the most satisfying way.

Cooking Tips & Tricks

A few small adjustments can elevate the dish even more.

Slice vegetables evenly so they cook at the same pace.
Do not overcrowd the grill, which helps achieve better charring.
Taste the labneh before serving and adjust salt or lemon if needed.

What to Avoid

Even simple dishes have a few pitfalls.

Overcooking the vegetables, which can make them mushy instead of tender.
Skipping proper seasoning, since vegetables need salt to shine.
Serving straight off the grill without resting, which can mute flavors.

Nutrition Facts

Servings: 4
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can grill the vegetables up to one day in advance and store them in an airtight container in the fridge. The labneh mixture can also be prepared ahead. Reheat the vegetables gently and assemble just before serving for the best texture.

How to Serve Grilled Carrots & Leeks with Labneh

Serve this dish warm or at room temperature. It pairs beautifully with flatbread, roasted potatoes, or a simple grain salad. It also works wonderfully as part of a larger mezze style spread.

Creative Leftover Transformations

Leftovers can be tucked into wraps, stirred into warm grains, or chopped and folded into a simple salad with extra herbs and lemon.

Additional Tips

Use the freshest vegetables you can find, since their natural sweetness is the star. A final drizzle of olive oil right before serving makes everything shine.

Make It a Showstopper

Spread the labneh generously and swirl it with the back of a spoon. Arrange the vegetables thoughtfully on top and finish with herbs for a dish that looks as good as it tastes.

Variations to Try

Add a sprinkle of toasted seeds for crunch.
Finish with a pinch of ground cumin or smoked paprika for warmth.
Swap lemon juice for orange juice for a sweeter citrus note.
Add grilled cherry tomatoes for extra juiciness.

FAQ’s

1. Can I make this without a grill?

Yes, a grill pan or even a hot oven works well.

2. Is this dish served hot or cold?

It is best warm or at room temperature.

3. Can I use baby carrots?

Yes, just adjust cooking time since they may cook faster.

4. How thick should the labneh be?

Very thick, almost spreadable, so it holds the vegetables.

5. Can I prepare this ahead for guests?

Absolutely, just assemble before serving.

6. What herbs work best here?

Parsley, dill, or chives all work beautifully.

7. Can I add spices to the vegetables?

Yes, mild spices like cumin or coriander are lovely.

8. Is this recipe vegetarian?

Yes, it is fully vegetarian.

9. How long do leftovers keep?

Up to two days in the refrigerator.

10. Can I double the recipe?

Yes, it scales very easily for a crowd.

Conclusion

Grilled Carrots & Leeks with Labneh is one of those recipes that proves vegetables can truly steal the show. Simple, comforting, and full of flavor, this one is a total game changer for weeknights or gatherings alike. Give it a try and enjoy every smoky, creamy bite.