Leeks

Roasted vegetables with leeks and curry

Name: Roasted vegetables with leeks and curry
Prep time: 1 h 5 min
Cook time: 45 min
Yield: 4
Cuisine: Accompagnements
Ingredients: 1 diced red pepper; 1 diced yellow pepper; 12 sliced asparagus into small pieces; 2 carrots sliced into rings; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 red onion into slices; 60 ml (1/4 cup) of olive oil; 15 ml (1 tabespoon) of curry; A pinch of sugar; 5 ml (1 teaspoon) of finely chopped fresh rosemary; 5 ml (1 teaspoon) of finely chopped fresh thyme; 5 ml (1 teaspoon) of finely chopped fresh oregano; Salt and pepper

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Author: Les Cultures de chez nous

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Preparation 20

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 diced red pepper
1 diced yellow pepper
12 sliced asparagus into small pieces
2 carrots sliced into rings
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 red onion into slices
60 ml (1/4 cup) of olive oil
15 ml (1 tabespoon) of curry
A pinch of sugar
5 ml (1 teaspoon) of finely chopped fresh rosemary
5 ml (1 teaspoon) of finely chopped fresh thyme
5 ml (1 teaspoon) of finely chopped fresh oregano
Salt and pepper

Preparation

Side-by-side mode

Pre-heat barbecue at medium heat.
Mix well all ingredients in a large bowl.
Set vegetables over a large and thick aluminium paper. Close the papillote well.
Set the papillote over barbecue grill and cook for about 45 minutes or until tenderness.