Grilled Peppers, Leeks and Portobello Mushrooms

Recipe courtesy of George Stella

Show: Low Carb and Lovin' It

Episode: Grillin

Grilled Peppers, Leeks and Portobello Mushrooms

Name: Grilled Peppers, Leeks and Portobello Mushrooms
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings
Nutrition Info

Ingredients

Deselect All

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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Show: Low Carb and Lovin' It

Episode: Grillin

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Grilled Peppers, Leeks and Portobello Mushrooms

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