Grilled Leeks Sweet Peppers And Mushrooms Recipes

Steps:

• Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces.
• In bowl, toss 1 1/2 pounds button mushrooms with 1 tablespoon olive oil; season with salt and pepper. Place in hot wok; cook until tender, 10 minutes.
• In bowl, toss leeks with 1 tablespoon olive oil; season with salt and pepper. Cook, tossing, until lightly charred, 15 to 25 minutes. Dust with 1 tablespoon Parmesan.

Steps:

• Build a charcoal fire or preheat gas grill.
• Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
• Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

Steps:

• Heat olive oil in a large skillet over medium heat until hot but not smoking. Add leeks; cook, stirring, until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
• Heat a grill until medium-hot. Generously brush one side of pizza dough with olive oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with olive oil; flip crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme, and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

Steps:

• Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
• When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
• Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Steps:

• Cut leeks lengthwise in half to within 2 inches of root ends. Separate leaves slightly; rinse leeks with running cold water to wash away sand and grit. Cut each pepper lengthwise in half; discard seeds. Bring 2 inches of water in an 8-quart saucepan to boil over high heat. Add leeks and 2 teaspoons salt; return to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until leeks are tender. Drain, reserving water in pan, and remove leeks to a large roasting pan. Add peppers to saucepan; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until tender-crisp; drain and add to leeks in roasting pan. To the peppers and leeks, add mushrooms, olive oil, vinegar, oregano, sugar, pepper and 1 teaspoon salt. Cover; refrigerate at least 2 hours, turning vegetables occasionally. About 45 minutes before serving, prepare outdoor grill for barbecuing. Place vegetables on grill over low heat, reserving marinade. Grill 10 minutes or until heated through, turning vegetables occasionally and brushing with marinade. This recipe yields 6 servings. Nutritional Information Per Serving: Calories, 286.9; protein, 5.99 grams; carbohydrates, 26.88 grams; total fat, 20.05 grams; cholesterol, 0 milligrams; saturated fat, 2.5 grams; dietary fiber, 5.205 grams; sodium, 30.72 milligrams; sugar, 11.08 grams; vitamin A, 63.47 retinol equivalents; vitamin C, 143.9 milligrams; calcium, 103.5 milligrams; iron, 4.186 milligrams; alcohol, 0 grams.