-Coat the leeks with olive oil.
-Place the leeks and whole peppers on a hot grill.
-Grill, turning as needed, until leeks are tender and
golden brown, about 10-12 minutes, and skin of peppers is
charred, about 15 minutes.
-Remove the leeks from grill and let cool.
-Remove the peppers from the grill and place in a paper
or plastic bag and seal; set aside and allow to steam.
-When cool, trim root ends from leeks, then cut into thin
-Peel and seed bell peppers and cut into thin strips.
-Heat butter in a large skillet over medium heat.
-Add garlic to skillet and cook, stirring frequently,
until pale golden.
-Add vermouth, and reduce to syrupy consistency.
-Stir in leeks and peppers and season with salt and
-Toss pasta in with contents of skillet.
-Garnish with thyme.
Make It A Meal: Serve with
Rosemary Garlic Focaccia
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