Vegetable Recipes - Grilled Leeks, Asparagus and Peppers with Balsamic Vinegar Recipe

Ingredients

Serve 4

• 2 red peppers, cored, deseeded and quartered

• 250 g/8 oz baby leeks

• 250 g/8 oz asparagus

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 bunch of flat leaf parsley, chopped

• sea salt and pepper

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Method:

1. Heat a griddle pan or nonstick frying pan. Add the red peppers, baby leeks and asparagus and cook for 5 minutes, turning them occasionally.

2. Mix all the vegetables with the olive oil, balsamic vinegar, chopped parsley, salt and pepper. Serve at room temperature.