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°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.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to