To make the vinaigrette ahead, char the peppers under a broiler flame instead of a grill fire and be sure to whisk the vinaigrette just before serving. Any leftover dressing is good with all sorts of grilled or steamed vegetables and with arugula, too. Try a combination of red and yellow peppers.
Make the vinaigrette:
Prepare a grill fire. Slice off the tops and bottoms of the peppers and make an incision down the length of each pepper. Flatten each into one long piece; remove the ribs and seeds. Char the peppers skin side down over a medium-hot fire until the skins are blackened and blistered. Transfer to a small bowl, cover with plastic, and let steam. When cool enough to handle, remove and discard the skins. Put the flesh in a food processor, along with the garlic, vinegar, and cayenne; purée until smooth. With the motor running, pour the olive oil through the feed tube in a slow, thin stream. Adjust the seasonings and thin with a bit of water if needed (it will be fairly thick).
Prepare the leeks:
Simmer the leeks in well salted water until tender, 3 to 5 minutes. Arrange on a platter and let cool to room temperature. Drizzle with olive oil; season with salt and pepper. Grill the leeks over a medium-hot fire until charred, 3 to 4 minutes per side. While they’re still warm, drizzle them with the vinaigrette, crumble the goat cheese over the top, sprinkle with the parsley, and serve.
nutrition information (per serving):
36, Fat Calories
330, Saturated Fat
6, Monounsaturated Fat
28, Polyunsaturated Fat
Photo: Amy Albert