Roasted Peppers with Leeks

• 3 red bell peppers
• 3 yellow bell peppers
• 2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt

1. Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over.
2. Transfer the peppers to a platter and let cool.
3. Meanwhile, bring a medium saucepan of salted water to a boil.
4. Add the leeks and cook until just tender, about 3 minutes.
5. Drain and pat dry with paper towels.
6. Return the leeks to the saucepan with 1 tablespoon of the olive oil and toss to coat.
7. Season with salt.
8. Discard the pepper skins, stems and seeds.
9. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter.
10. Drizzle with the remaining 1/4 cup of oil and season with salt.
11. Top with the leeks and serve.

red bell peppers, yellow bell peppers, leeks, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/roasted-peppers-leeks (may not work)