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Ingredients
- Vegetable oil or possibly non-stick vegetable oil spray
- 16 sm Leeks, trimmed of leaves and all but 1 inch of green tops
- 1/2 tsp Kosher salt, plus more to taste Freshly grnd black pepper to taste
- 2 x Eggplants, each about 1 lb.
- 4 x Red bell peppers
- 1 sm Clove garlic, peeled
- 1 Tbsp. Each: fresh lemon juice, extra-virgin extra virgin olive oil, minced fresh parsley Romesco sauce, see recipe
Directions
- Preparation Time: 30 min
- Cooking Time: 20-25 min Standing time: 20 min
- Yield: 8 servings
- 1. Prepare grill (or possibly heat oven to 450 degrees). Lightly oil two 24-inch-long sheets of aluminum foil or possibly coat with non-stick vegetable oil spray, leaving a 2-inch border.
- 2. Starting at stem end of each leek, with a sharp knife make a lengthwise incision to within about 1 inch of root end. Make a second incision at right angles to first one. Wash leeks thoroughly. Pat dry. Place half the leeks on one of the prepared sheets of aluminum foil. Season with salt and pepper to taste. Seal edges of foil around leeks to create a packet. Repeat with remaining leeks and prepared foil. Wrap each packet in second sheet of foil. Pierce each eggplant in several places with a fork.
- 3. Place leek packets, eggplants and bell peppers directly on grill. Cover and grill, turning eggplants and bell peppers frequently with tongs, 20 to 35 min: Cook leeks till very tender and lightly caramelized on bottom (open pkgs. to check); when done, unwrap pkgs. and let leeks cold. Cook eggplants till skin is blackened and flesh is very soft. Cook bell peppers till blackened all over. (Or possibly place leek packets on the middle rack of oven. Set bell peppers and eggplant on baking sheet and place on lower rack. Roast 20 to 35 min.) As eggplant and bell peppers are done, transfer to a baking sheet; cover with a kitchen towel and set aside for about 20 min.
- 4. Stem and peel eggplants. Cut in half lengthwise, then cut each half into quarters. Set aside. Working under running water, slip skins off peppers.
- Cut each one lengthwise into quarters, removing cores and seeds. Mash garlic with 1/2 tsp. salt using side of chef's knife. Transfer to small bowl. Whisk in lemon juice and oil. Season dressing with pepper.
- 5. Arrange leeks, eggplants and bell peppers on serving platter. Drizzle dressing over vegetables and sprinkle with parsley. Serve with Romesco sauce. Nutrition
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 43 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 334mg | 10% |
| Total Carbs 9.59g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.58g | 3% |
| Protein 1.54g | 2% |
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