Parboiled leeks in marinade
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½ cup olive oil
¼ cup balsamic vinegar
Juice of ½ lemon
1 tablespoon fresh or 1 teaspoon dried herb of choice (basil works best)
Salt and freshly ground pepper to taste
Cut off the roots and tough green tops of the leeks. Clean and cut up leeks into rounds until you have at least 2 cups of more. Start the vegetables in cold, salted water and simmer them until they are about halfway cooked, about 10 minutes. Drain the vegetables well, toss them in a few tablespoons of butter and then roast them at 425 degrees until cooked through, 40 to 50 minutes.
Mix all ingredients together and then toss your parboiled, drained veggies with the marinade and enjoy!
"Parboiling prepared vegetables and then marinating them infuses them with flavor, reduces grill time and helps ensure they'll be cooked through. You can use any marinade you want, and any vegetables you want too!" - Andy.