Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


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

about 1/2 cup
90 calories; protein 3.9g; carbohydrates 13.5g; dietary fiber 4g; sugars 6.4g; fat 2.7g; saturated fat 0.4g; vitamin a iu 1921.5IU; vitamin c 75.8mg; folate 68.5mcg; calcium 73mg; iron 3.1mg; magnesium 38.8mg; potassium 360.9mg; sodium 301.6mg; thiamin 0.2mg.

2 vegetable, 1/2 fat