Roasted vegetables with leeks and curry

Author: Les Cultures de chez nous
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Clafoutis aux poireaux et à la tomme
Preparation 20
Baking 45
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 cubed red pepper
  • 1 cubed yellow pepper
  • 12 sliced asparagus into small pieces
  • 2 carrots into rings
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 red onion into rins
  • 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
LeeksFind our bag in yourlocal grocery store

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Preparation

  • 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.

Chef's notes