Grilled Leeks & Red Bells
4 medium sized leeks; white part only, blanched
2 red bell pepper; quartered with stem


1/3 cup olive oil
2 tablespoon fresh lemon juice
2 tablespoon ground coriander
1 tablespoon fresh parsley; chopped
1 teaspoon freshly garlic; finely minced
1/4 teaspoon pepper
1/4 teaspoon salt

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.

Yield: 4 servings

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