Gently fry the leek in a frying pan with hot extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced courgette. Add salt and pepper and gently fry the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.