Grilled Leeks Sweet Peppers And Mushrooms Recipes

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS

Steps:

• Build a charcoal fire or preheat gas grill.
• Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
• Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

GRILLED LEEKS

Steps:

• Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.

GRILLED LEEKS WITH TARRAGON VINAIGRETTE

Steps:

• In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
• Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
• Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
• Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

GRILLED LEEKS, SWEET PEPPERS AND MUSHROOMS RECIPE

Steps:

• 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.

GRILLED MUSHROOMS AND LEEKS

Steps:

• Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces.
• In bowl, toss 1 1/2 pounds button mushrooms with 1 tablespoon olive oil; season with salt and pepper. Place in hot wok; cook until tender, 10 minutes.
• In bowl, toss leeks with 1 tablespoon olive oil; season with salt and pepper. Cook, tossing, until lightly charred, 15 to 25 minutes. Dust with 1 tablespoon Parmesan.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.