Ingredients
- 1 red bell pepper, cored, seeded, and quartered
- 1 yellow bell pepper, cored, seeded, and quartered
- 2 medium leeks, trimmed, halved lengthwise, and cleaned
- 2 portobello mushroom caps, stemmed and gills removed
- Kosher salt and freshly ground black pepper, as needed
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
Directions
Build a charcoal fire or preheat gas grill.
Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.
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By patti_2614033
Windsor Mill, MD
on November 19, 2006
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This is one of those recipes that is so easy that you'd never think of it. I make these at least once a week, and occasionally add quartered zucchini and cherry tomatoes. In addition to grilling, these veggies can also be done in the oven at about 375 - 400.
By BLOVE
Waterford, CA
on December 21, 2005
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I fixed this today and my husband and I both agree it is very good. We had this with stuff chicken breast and it went great. And I will fix this again. And, yes, you can used any veggie that you like, but we enjoyed the yellow and red bell peppers very much and the mushrooms was great. I will change the leeks, but that is only my opinion.
By gstella1001_4033932
Houston, TX
on October 18, 2005
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I think referring to him as a chef is a bit of a stretch.
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