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Categories:Viewed: 74 - Published at: 4 years ago
Ingredients
- 1 1/2 tablespoons olive oil
- 2 leeks, in 1/2 inch slices
- 1 orange bell pepper, deseeded and diced
- 1 red pepper, deseeded and diced
- 3 tablespoons balsamic vinegar
- 1/4 cup chopped parsley
Method
- Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
- Add vinegar and cook for a further 10 mins uncovered.
- The liquid should have evaporated, if not cook until it has.
- Stir in the parsley, season if needed and dish up.
