Leeks, Asparagus and Peppers
|Red peppers||2 , cored, deseeded and quartered|
|Baby leeks||8 Ounce (250 Grams)|
|Asparagus||8 Ounce (250 Grams)|
|Extra virgin olive oil||3 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Flat leaf parsley||1 Bunch (100 gm), chopped|
Heat a griddle pan until hot.
Place the red peppers, baby leeks and asparagus on the griddle pan and cook for 5 minutes, turning them from time to time until they are lightly charred and tender.
Mix the vegetables with the olive oil, balsamic vinegar and chopped parsley.
Season to taste and serve.
Serving size: Complete recipe
Calories 653 Calories from Fat 441
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 77.6 mg3.2%
Total Carbohydrates 43 g14.3%
Dietary Fiber 13.4 g53.5%
Sugars 20.2 g
Protein 14 g28.5%
Vitamin A 361.1% Vitamin C 780.9%
Calcium 21.8% Iron 68.6%
*Based on a 2000 Calorie diet