Recipe courtesy of George Stella
Grilled Peppers, Leeks and Portobello Mushrooms
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 14 grams
- Dietary Fiber
- 3 grams
Share This Recipe
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 180 calorie
- Total Fat
- 14 grams
- Dietary Fiber
- 3 grams
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.
