- 6 large leeks (3 lbs.)
- 9 mini sweet peppers, halved horizontally (or 2 medium red peppers, cut into large strips)
- 3 large shallots, cut into 1/4" rings
- 1/3 cup extra- virgin olive oil
- 1/2 tsp. French grey salt or table salt
- 1/4 tsp. ground black pepper
- 4 large fresh rosemary sprigs
- 4 oz. Chaumes® cheese, cut into strips
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- Preheat oven to 400°F. Trim leeks leaving root ends intact and leaving 1" greens. Cut leeks horizontally. Under running water, gently peel back layers to release dirt. Pat dry.
- In an extra large bowl, combine oil, salt and pepper. Using hands, rub leeks with oil. Place leeks in a single layer on a jellyroll pan covered with parchment paper. Continue with peppers and shallots by tossing in remaining oil. Tuck rosemary sprigs between vegetables. Roast 30 minutes.
- Top with cheese. Bake until cheese softens, about 1-2 minutes.
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