Leek and bell peppers with Balsamic Vinegar

This simple but tasty vegetable stew goes well with some meat or chicken. In the photo, it is served with veal chops.

2 servings

1 leek, cut into about 1,5 cm pieces with

1 red bell pepper, cut into about 1,5 cm chunks

1 green bell pepper, cut into about 1,5 cm chunks

1 clove garlic, minced

1 tsp. dried Provençal herbs

2 tbsp. olive oil

2 tbsp. balsamic vinegar

Freshly ground black pepper

Chopped parsley

In a sauté pan, warm the olive oil over medium heat. Add the leek and bell peppers and stir well. Add the garlic and Provençal herbs. Cover the pan and cook for 10 minutes, stirring occasionally.

Add the balsamic vinegar and cook for a further 10 minutes without the lid. Add the black pepper and sere decorated with chopped parsley.