Looking for something else to do with all those cherry tomatoes other than put them in a salad? This dish is your answer.
I am amazed that these three simple basic ingredients could come out with such a complex taste.
The snap peas retain some crunch and taste bright, the leeks become sweet, and the little red and yellow cherry tomatoes not only looked impressively elegant but their juices brought the flavors together. Toss in some herbs and you’ve got a delicious Italian type side dish.
We have made this recipe with both sugar snap peas as well as those thin french green beans (Haricot Verts-lessen the roasting time if using these). I’m certain you could use regular green beans as well. I came across a similar recipe in an Italian cookbook that uses basil instead of oregano. I highly recommend fresh oregano if you have it. It’s nice to grow your own following The Herb Gardener’s advice then you can just grab what you need.
A note on nutrition: Nutritionally those snap peas are a good source of protein, B vitamins, vitamins C and K, and a variety of minerals, including phosphorous, manganese, magnesium, potassium, and iron. You probably already know that tomatoes are power packed with beta-carotene, vitamin C, lycopene, biotin, vitamin K, B6, pantothenic acid, niacin, folic acid, and dietary fiber. Lycopene has received a lot of attention because it has been shown to protect against breast, colon, lung, skin and protate cancer, as well as lower the risk of heart disease, cataracts, and macular degeneration. It neutralizes harmful free radicals before they can damage cell structures. And guess what? Eating lycopene with olive oil improves its absorption rate!
Roasted Snap Peas with Leeks, Cherry Tomatoes and Oregano
(adapted from EatingWell, June 2008)
Ingredients:
1 large leek, white part only, halved lengthwise and washed
1/2 lb. sugar snap peas, trimmed
2 teaspoons extra-virgin olive oil
1/2 teaspoon sea salt
2 cups cherry tomatoes, halved
1/2 tablespoon chopped fresh oregano (or 1 tsp dried)
Method:
Preheat oven to 425 F
Cut leek halves into 2 inch lengths and then very thinly slice each piece length-wise, yielding 2 inch long strips. OR cut width-wise into thin half moons.
Toss the leeks, peas (or green beans) in olive oil and salt. Spread evenly on a baking sheet.
Roast for about 20 minutes, stirring half way through.
Stir in tomatoes. Return to oven and roast for another 10 minutes until vegetables begin to brown and tomatoes are releasing their juices.
Toss with oregano and serve. This dish would be great with polenta, pasta or roasted chicken.
