Grilled Leek And Sweet Pepper

Recipe By:
Vitoo
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  • Total Time 35 min Ico-add
  • Yield 6 Servings
  • Level Medium

With unique seasonings, this recipe for grilled leeks and peppers becomes a tasty treat as a side to your favorite entree.
 

Ingredients

  • 2 medium leeks; cleaned, trimmed and split
  • 1 tablespoon olive oil
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 4 tablespoons unsalted butter
  • 1 large clove, garlic, minced fine
  • 1/3 cup dry vermouth
  • Salt and freshly ground pepper to taste
  • 12 ounces fresh fettuccine
  • 1 tablespoon fresh thyme leaves
  • 1 cup apple wood chips
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Directions

  1. 1. Prepare a medium hot fire in the grill. Coat the leeks with olive oil. When the coals are covered in gray ash add the presoaked chips to the fire.
  2. 2. When the chips start to smoke place the leeks and peppers on the cooking grid directly over the fire.
  3. 3. Grill, turning as needed, until leeks are tender and golden brown,which should take about 10 to 12 minutes, and skin of peppers is charred, which should be about 15 minutes.
  4. 4. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.
  5. 5. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips.
  6. 6. Meanwhile, heat a large pot of water to boiling.
  7. 7. Heat butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until pale golden.
  8. 8. Add vermouth, and reduce to syrup consistency. Stir in leeks and peppers, season with salt and pepper.
  9. 9. Salt boiling water, add pasta and cook until tender but still firm to the bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme and serve hot.