Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 leeks, trimmed, cleaned and cut into 1 cm pieces
- 1 orange capsicum, cored, deseeded and cut into 1 cm chunks
- 1 red capsicum, cored, deseeded and cut into 1 cm chunks
- 3tablespoons balsamic vinegar
- 1 pinch salt
- 1 pinch black pepper
- 1 handful flat leaf parsley, chopped
Nutrition per serving
628kJ / 150Cal
628 Kilojoules or 150 Calories
7% of daily energy intake*
Protein
3.1grams
Fat
10.2grams
Carbs
13.0grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a saucepan, add the leeks and capsicums and stir well. Cover and cook very gently for 10 minutes.
Step 2 of 3
Add the vinegar to the pan and cook, uncovered, for a further 10 minutes. The vegetables should be brown from the vinegar and all the liquid should have evaporated.
Step 3 of 3
Season well with salt and pepper, then stir in the chopped parsley just before serving.
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