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.