Grilled leeks & red bells
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 4 | mediums | Sized leeks; white part only, blanched for 10 min. in boiling water (wash and soak leeks well in cool water to get rid of grit before blanching) |
| 2 | Red bell pepper; quartered with stem and seeds removed | |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Ground coriander |
| 1 | tablespoon | Fresh parsley; chopped |
| 1 | teaspoon | Freshly garlic; finely minced |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
Directions
MARINADE
Place leeks and red bells in shallow dish. Combine marinade ingredients and pour over vegetables. Refrigerate several hours.
Bring to room temperature before putting on the grill.
Grill until tender, basting with marinade. Serve with Barbecued Pork Ribs with Currant Glaze.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...