Leeks a La Grecque (Greek Style Leeks)

katie in the UP's Note:

I found this recipe in the May/2005 issue of Cooking Light. Posted for 2005 Zaar World Tour. Cooking time does not include chilling.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 leeks (approx 2 lbs)
• 1 cup water
• 3 tablespoons red wine vinegar
• 1 teaspoon olive oil
• ½ teaspoon salt
• 3 sprigs fresh marjoram
• 3 sprigs fresh oregano
• 3 inches cinnamon sticks
• 1 cup tomato , seeded and chopped
• 2 tablespoons kalamata olives , seeded and chopped
• ¼ cup feta cheese , crumbled
• 1 teaspoon fresh marjoram , chopped fine
• 1 teaspoon fresh oregano , chopped fine

Directions:

1. Preheat oven to 400 degrees.
2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
3. Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish.
4. Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours.
5. Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
6. Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano.