Balsamic Braised Leeks And Peppers - cooking recipe

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

Preparation

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