Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.
large leek, white part only, halved lengthwise and thoroughly washed
sugar snap peas, trimmed
extra-virgin olive oil
cherry tomatoes, halved
Preheat oven to 425 degrees F.
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
Calories 96, Total Fat 2 g, Monounsaturated Fat 2 g, Sodium 311 mg, Carbohydrate 14 g, Fiber 4 g, Protein 3 g, Potassium 135 mg. Daily Values: Vitamin A 35%, Vitamin C 45%. Exchanges: Vegetable 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet