Serves 4
INGREDIENTS
2 tablespoons olive
2 leeks, cut into 1 cm/1/2 inch pieces
1 cm/1/2 inch chunks
1 orange pepper, cored, deseeded and cut into 1 cm/1/2 inch chunks
1 red pepper, cored, deseeded and cut into 1 cm/1/2 inch chunks
3 tablespoons balsamic vinegar
handful of flat leaf parsley, chopped
salt and pepper

Balsamic Braised Leeks and Peppers

heat the olive oil in a saucepan, add the leeks and orange and red peppers and stir well. Cover the pan and cook very gently for 10 minutes.

add the balsamic vinegar and cook for a further 10 minutes without a lid. The vegetables should be brown from the vinegar and all the liquid

should have evaporated.

Season well, and stir in the parsley just before serving.