Grilled Peppers, Leeks and Oyster Mushrooms

Ingredients
1 red bell pepper, cored, seeded, and quartered
1 yellow bell pepper, cored, seeded, and quartered
2 medium leeks, trimmed, halved lengthwise, and cleaned
2 portobello caps, stemmed and gills removed
Kosher salt and freshly ground black pepper, as needed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
Directions

Build a charcoal fire or preheat gas grill.

Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.

Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.