📝 Instructions
= Recipe
1. Light a grill.
2. In a large bowl, toss 3 medium leeks (1 1/4 lbs, trimmed and sliced) with 1 lb small zucchini (sliced), 0.5 lb thin asparagus, 2 tbsp extra-virgin olive oil, and 1 tbsp dill (finely chopped). Season with kosher salt and freshly ground pepper.
3. Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound the vegetables in the center of 2 foil sheets. Cover with the 2 remaining sheets and fold up the edges all around to seal.
4. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with 2 tbsp soft goat cheese and serve.
