Roasted Peppers with Leeks

1. 1

   Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over.

2. 2

   Transfer the peppers to a platter and let cool.

3. 3

   Meanwhile, bring a medium saucepan of salted water to a boil.

4. 4

   Add the leeks and cook until just tender, about 3 minutes.

5. 5

   Drain and pat dry with paper towels.

6. 6

   Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat.

7. 7

   Season with salt.

8. 8

   Discard the pepper skins, stems and seeds.

9. 9

   Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter.

10. 10

    Drizzle with the remaining 1/4 cup of oil and season with salt.

11. 11

    Top with the leeks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.