2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoons unsalted butter/vegetable margarine

1 large clove, garlic, minced fine

1/3 cup/2.7 oz dry vermouth

Salt and freshly ground pepper to taste

12 oz fresh fettuccine/non-dairy cheese

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Directions

Prepare a medium−hot fire in the grill.

Coat the leeks with olive oil.

When the coals are covered in grey ash add the pre-soaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown (about 10−12 minutes) and skin of peppers is charred (about 15 minutes).

Remove the leeks from grill and let cool.

Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips.

Peel and seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter/margarine in a large skillet over medium heat.

Add garlic and cook, stirring frequently, until pale golden.

Add vermouth, and reduce to syrupy consistency.

Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to the bite.

Drain thoroughly, add to skillet and toss well.

Sprinkle with thyme and serve hot.