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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Ever since I developed this recipe, I tend to make it at least once a week. It takes just a few minutes of prep time and is so full of flavor and vibrant colors. For a delicious change, I add the leftovers to an omelet.
6–8 baby peppers in all colors, thinly sliced into rings
1 large leek, thinly sliced into rings
Gefen Light Olive Oil, to taste
salt, to taste
1/4 cup fresh Italian parsley, finely chopped
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place peppers and leek into a large mixing bowl and lightly coat with oil. Season with salt and pepper. Toss until combined.
Spread evenly on a lined cookie sheet and roast for about 10 minutes, or until vegetables start browning.
When ready to serve, mix in the chopped parsley.
Serve warm or at room temperature.
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Great recipe! Easy, quick, appetising, and makes a flavorful change from typical roasted vegetables – I wouldn’t have thought of roasting leeks, but it adds great flavor!
Roasted leeks sounds amazing. Thanks Rochel.