Leeks a La Grecque (Greek Style Leeks)

I found this recipe in the May/2005 issue of Cooking Light. Posted for 2005 Zaar World Tour. Cooking time does not include chilling.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  leeks (approx 2 lbs)
• 1  cup water
• 3  tablespoons red wine vinegar
• 1  teaspoon olive oil
• 1⁄2 teaspoon salt
• 3  sprigs fresh marjoram
• 3  sprigs fresh oregano
• 3  inches cinnamon sticks
• 1  cup tomatoes, seeded and chopped
• 2  tablespoons kalamata olives, seeded and chopped
• 1⁄4 cup feta cheese, crumbled
• 1  teaspoon fresh marjoram, chopped fine
• 1  teaspoon fresh oregano, chopped fine

Directions

1. Preheat oven to 400 degrees.
2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
3. Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish.
4. Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours.
5. Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
6. Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano.