Balsamic Braised Leeks and Peppers

Balsamic vinegar gives a great mellow taste to peppers and leeks. This is pretty versatile when I make it I either purée and use as pasta sauce, make a sandwich with this and cream cheese or purée and add some stock and cream to make a soup

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 2  leeks, in 1/2 inch slices
• 1  orange bell pepper, deseeded and diced
• 1  red pepper, deseeded and diced
• 3  tablespoons  balsamic vinegar
• 1⁄4 cup  chopped parsley

Directions

1. Heat the oil and cook the leeks and peppers, gently and covered for 20 minutes.
2. Add vinegar and cook for a further 10 mins uncovered.
3. The liquid should have evaporated, if not cook until it has.
4. Stir in the parsley, season if needed and dish up.