Roasted Peppers with Leeks
- TOTAL TIME:
- SERVINGS: 6 to 8
This recipe calls for sweet bell peppers, but it's also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. "You play the pepper lottery," Sheamus Feeley says. "Some Gypsies are hot, some sweet, and every now and then, one lights you up, it's so fiery."
- 3 red bell peppers
- 3 yellow bell peppers
- 2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat. Season with salt.
- Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.