Grilled Leeks & Peppers
Grilled Leeks & Peppers is a simple Spanish-inspired side dish featuring smoky leeks and sweet bell peppers brushed with olive oil and grilled until beautifully charred. It's a colorful addition to barbecues, grilled meats, fish, or vegetarian meals.
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
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1.5 g | Sodium: 600 mg | Sugar: 8 g