Smoky Grilled Leek & Pepper Medley
Sweet peppers and smoky leeks grilled to perfection, a vibrant summer side dish.
Equipment
- Grill, Tongs, Basting brush
Ingredients
- Extra virgin olive oil 3 tbsp
- Leeks 4 large
- Red bell peppers 2
- Salt 1 tsp
- Sweet yellow peppers 2
- Black pepper 1/2 tsp
Instructions
- Preheat grill to medium-high heat.
- Wash and trim leeks, leaving the white and light green parts intact.
- Slice bell peppers in half, removing seeds and membranes.
- Brush leeks and peppers with olive oil.
- Season with salt and pepper.
- Place leeks and peppers on the grill.
- Grill leeks for 10-15 minutes, turning occasionally, until tender and lightly charred.
- Grill peppers for 15-20 minutes, turning occasionally, until tender and skin is charred.
- Remove peppers from grill and let cool slightly.
- Peel off charred skin from peppers and slice.
- Slice grilled leeks into 2-inch pieces.
- Combine grilled leeks and peppers on a serving platter.
- Drizzle with remaining olive oil before serving.
Notes & Wine Advice
Serving Tip:
Serve as a side dish with grilled meats or fish.Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied rosé.Nutrition values
Calories: 150 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 10 g | Sugar: 8 g