Roasted vegetables with leeks and curry
20
45
4
No
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.
