Grilled Leeks & Peppers
Equipment
- grill
- Tongs
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 large leeks
- 2 red bell peppers
- 2 yellow bell peppers
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat.
- Wash and trim the leeks, keeping the white and light green parts intact.
- Cut the bell peppers in half and remove the seeds and membranes.
- Brush the leeks and peppers with olive oil.
- Season with salt and black pepper.
- Place the vegetables on the grill.
- Grill the leeks for 10 to 15 minutes, turning occasionally, until tender and lightly charred.
- Grill the peppers for 15 to 20 minutes, turning occasionally, until the skins are charred and the flesh is tender.
- Transfer the peppers to a bowl and cover for 5 minutes to loosen the skins.
- Peel away the charred skins and slice the peppers into strips.
- Cut the grilled leeks into 2-inch (5 cm) pieces.
- Arrange the leeks and peppers on a serving platter.
- Drizzle with the remaining olive oil and serve warm.
Notes & Wine Advice
Recipe Notes
Turn the vegetables regularly to achieve even grill marks without burning. Covering the peppers after grilling makes the skins much easier to remove. Finish with a drizzle of extra virgin olive oil just before serving for the best flavor. These grilled vegetables are delicious alongside meat, seafood, or crusty artisan bread.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the smoky grilled vegetables. A chilled Rosé is another refreshing choice for this summer side dish.Nutrition values
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About This Recipe
Grilled Leeks & Peppers is a simple Spanish-inspired vegetable dish that celebrates the natural sweetness of fresh leeks and colorful bell peppers. Grilling over high heat creates lightly charred edges while keeping the vegetables tender and juicy. Finished with extra virgin olive oil, this recipe is packed with fresh Mediterranean flavors and makes a healthy side dish for everything from grilled meats to seafood and vegetarian meals.
Why You’ll Love Grilled Leeks & Peppers
This Spanish grilled vegetables recipe requires only a handful of ingredients yet delivers wonderful flavor. The grilling process caramelizes the vegetables naturally, creating a delicious balance of sweetness and smoky notes. If you enjoy fresh vegetable dishes, browse our Vegetable Recipes, Barbecue Recipes, Grill Recipes, Spanish Recipes, and Vegan Recipes.
Preparing Spanish Grilled Vegetables
Trim the leeks carefully while keeping them intact, then halve the peppers and remove the seeds. Brush everything generously with olive oil before seasoning with salt and pepper. Grill until the vegetables are tender with lightly charred edges. Peel the peppers after grilling for an even sweeter flavor and combine them with the sliced leeks before serving. Grilled Leeks & Peppers are equally delicious warm or at room temperature.
Serving Grilled Leeks & Peppers
Grilled Leeks & Peppers pair beautifully with grilled steak, chicken, lamb, fish, or vegetarian dishes. They also make a delicious topping for toasted bread, can be stirred into pasta, or served alongside roasted potatoes and fresh salads. Finish with chopped parsley or a squeeze of fresh lemon for extra brightness.
Storage Tips
Store leftover Spanish grilled vegetables in an airtight container in the refrigerator for up to four days. Enjoy them cold in salads or gently reheat them in a skillet or oven before serving. For additional food storage recommendations, visit the FDA Food Safety website.
This colorful grilled vegetable recipe proves that simple Mediterranean ingredients can create outstanding flavor with very little effort. Whether served at a summer barbecue or alongside a weeknight dinner, it is a versatile dish you’ll make again and again.
