Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F.

    Advertisement
  • Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.

  • Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

90 calories; 2.7 g total fat; 302 mg sodium. 13.5 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2017
Very good recipe liked the combination and was easy to do. Used a basil infused olive oil I happened to have and added the oregano and a bit of thyme as well. Used only 1/2 amount of oil and was fine. Will make often Read More
Rating: 5 stars
06/23/2013
Delicious Roasted Vegetables! I made some substitutions based on what I had available: used white onions rather than leeks and substituted organic Herbs de Provence rather than just oregano. Because it was a warm day I placed everything on a tray and cooked it on the BBQ while we grilled some chicken. It only took 15-20 min and was outstanding! Pros: Very quick and easy to make Read More
Rating: 4 stars
10/30/2011
This was a very easy and tasty recipe. However in the high heat oven the leek strips burned black within ten minutes. I'm thinking maybe it would be better to add the leeks at the same time as the tomatoes so they don't cook so long. Read More
Advertisement
Rating: 4 stars
10/29/2011
This was delicious. I did make a few alterations. I had a little over a half pound of peas so I only used 1 1/4 tsp of olive oil and 1/4 tsp of salt. I cooked the peas for the 15 minutes and then added the full amount of leeks and tomatoes. I tried the peas when they got out of the oven and they were great. I did add the oregano but I think it tastes better without it. This is soooo easy to make and tastes fantastic. I ate the whole portion for my dinner. Read More