Grilled Leeks, Sweet Peppers And Mushrooms
- 6 large leeks trimmed
- 6 large peppers assorted colors
- Salt as needed
- 1 pound large mushrooms
- 1/2 cup olive or salad oil
- 1/4 cup tarragon vinegar
- 1 tablespoon minced fresh oregano (or 1 tspn dried oregano leaves)
- 1 teaspoon sugar
- 1 teaspoon coarsely-ground black pepper
- Fresh oregano sprigs for garnish
Cut leeks lengthwise in half to within 2 inches of root ends. Separate leaves slightly; rinse leeks with running cold water to wash away sand and grit. Cut each pepper lengthwise in half; discard seeds.
Bring 2 inches of water in an 8-quart saucepan to boil over high heat. Add leeks and 2 teaspoons salt; return to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until leeks are tender. Drain, reserving water in pan, and remove leeks to a large roasting pan.
Add peppers to saucepan; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until tender-crisp; drain and add to leeks in roasting pan.
To the peppers and leeks, add mushrooms, olive oil, vinegar, oregano, sugar, pepper and 1 teaspoon salt. Cover; refrigerate at least 2 hours, turning vegetables occasionally.
About 45 minutes before serving, prepare outdoor grill for barbecuing. Place vegetables on grill over low heat, reserving marinade. Grill 10 minutes or until heated through, turning vegetables occasionally and brushing with marinade.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories, 286.9; protein, 5.99 grams; carbohydrates, 26.88 grams; total fat, 20.05 grams; cholesterol, 0 milligrams; saturated fat, 2.5 grams; dietary fiber, 5.205 grams; sodium, 30.72 milligrams; sugar, 11.08 grams; vitamin A, 63.47 retinol equivalents; vitamin C, 143.9 milligrams; calcium, 103.5 milligrams; iron, 4.186 milligrams; alcohol, 0 grams.