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Add a photoServings: 6
Ingredients
- 6 lrg leeks trimmed
- 6 lrg peppers assorted colors Salt as needed
- 1 lb large mushrooms
- 1/2 c. olive or possibly salad oil
- 1/4 c. tarragon vinegar
- 1 Tbsp. chopped fresh oregano (or possibly 1 tspn dry oregano leaves)
- 1 tsp sugar
- 1 tsp coarsely-grnd black pepper Fresh oregano sprigs for garnish
Directions
- Cut leeks lengthwise in half to within 2 inches of root ends. Separate leaves slightly; rinse leeks with running cool water to wash away sand and grit. Cut each pepper lengthwise in half; throw away seeds.
- Bring 2 inches of water in an 8-qt saucepan to boil over high heat. Add in leeks and 2 tsp. salt; return to boiling. Reduce heat to low; cover and simmer 5 - 10 min till leeks are tender. Drain, reserving water in pan, and remove leeks to a large roasting pan.
- Add in peppers to saucepan; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 - 10 min till tender-crisp; drain and add in to leeks in roasting pan.
- To the peppers and leeks, add in mushrooms, extra virgin olive oil, vinegar, oregano, sugar, pepper and 1 tsp. salt. Cover; chill at least 2 hrs, turning vegetables occasionally.
- About 45 min before serving, prepare outdoor grill for barbecuing. Place vegetables on grill over low heat, reserving marinade. Grill 10 min or possibly till heated through, turning vegetables occasionally and brushing with marinade.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 165 | 90% |
| Total Fat 18.31g | 23% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 254mg | 7% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.07g | 1% |
| Protein 2.36g | 4% |
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