Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 large leek, white part only, halved lengthwise and thoroughly washed
1 pound sugar snap peas, trimmed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1 cup cherry tomatoes, halved
1 teaspoon dried oregano

1. Preheat oven to 425°F.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 96 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrate; 3 g protein; 4 g fiber; 311 mg sodium; 135 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin A (35% dv).
2 Carbohydrate Servings
Exchanges: 2 vegetable, 1/2 fat

Loved this dish - I added some sun-dried tomatoes too. I have also mixed it into whole wheat angle hair pasta for a vegetarian meal.

Jacqui, Fort Lauderdale, FL

This was great! I didn't use exact measurements. 4 leeks, at least 2 cups of tomatoes, and more than a pound of snap peas. The oregano really finishes off this dish. I took the other reviewer's suggestion and added sun dried tomatoes and whole wheat penne to make it a meal. Delicious and very simple to make!

Anonymous, Columbus, OH