Vegetable Recipes - Balsamic Braised Leeks and Peppers Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 2 leeks, cut into 1 cm/1/2 inch pieces

• 1 orange pepper, cored, deseeded and cut into 1 cm/1/2 inch chunks

• 1 red pepper, cored, deseeded and cut

• into 1 cm/1/2 inch chunks

• 3 tablespoons balsamic vinegar

• handful of flat leaf parsley, chopped

• salt and pepper

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Method:

1. Heat the olive oil in a saucepan, add the leeks and orange and red peppers, stir well, cover the pan and cook very gently for 10 minutes.

2. Add the balsamic vinegar and cook for a further 10 minutes, uncovered.

3. The vegetables should be brown from the vinegar and all the liquid should have evaporated.

4. Season to taste with salt and pepper, and stir in the parsley just before serving.