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.
Admit it, you steal recipes from magazines you find in waiting rooms. I know I’m not the only one because I’ve seen the half torn pages in the food section while I’m passing time in the doctor’s office, the dentist’s office, waiting for my car to be serviced… I feel a little guilty when I do it but something comes over me and I just HAVE to have this recipe AND the picture that goes with it. I try to be subtle, to make sure no one is looking directly at me, to crease the page well before tearing it and then quickly shoving it into my pocket. What I really find annoying is that after I’ve been waiting in the lobby for 30 minutes and finally decided that YES I DO want, no need, that recipe and just as I am about to make my move the nurse calls out my name. Rats! Or when the recipe begins on page 51 and is continued on page 123 so I have to tear out multiple pages. This can only be done by experienced recipe bandits.
