Roasted Peas with Sun-Dried Tomatoes and Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Greek, Vegan
Roasted Peas with Sun-Dried Tomatoes and Peppers
Description
"Roasted Peas with Sun-Dried Tomatoes and Peppers" brings together frozen peas, sun-dried tomatoes, fresh bell pepper rings, and diced onion in a savory tomato base enhanced by dill and bay leaves. The peas are briefly boiled with bay leaves to infuse flavor before combining with sautéed vegetables and crushed tomatoes. The mixture is transferred to a casserole dish where extra virgin olive oil and wholegrain barley breadcrumbs are added. A splash of hot water ensures the peas remain moist while baking at 350°F (180°C) for about 30 minutes, resulting in a dish where softened vegetables blend with tangy tomato and herb notes, topped with a golden crust from the breadcrumbs. It can be served warm directly or with crumbled feta cheese to add creaminess and saltiness.
The balance of textures—tender peas and vegetables with crispy breadcrumb topping—makes it suitable as a vegetarian side or a main for lighter meals. The inclusion of sun-dried tomatoes provides a concentrated tomato flavor, while fresh dill adds a mildly tangy, aromatic finish. Olive oil enriches the layers of flavor without overwhelming the fresh ingredients.
Careful addition of hot water during baking prevents drying out, keeping the peas plump. The recipe allows for breadcrumbs to be omitted for gluten-free versions.
Ingredients
- 1 onion medium, diced
- 1 bell pepper sliced in rings
- ½ cup extra virgin olive oil
- 2 bay leaf
- 2 oz. frozen peas 900 grams
- 16 ounces crushed tomatoes or tomato puree
- ¾ cup sun-dried tomatoes rinsed; optionally cut in half
- ¼ cup dill chopped, fresh
- 3 tablespoons breadcrumbs wholegrain barley; may omit for gluten free version
- salt
- black pepper
Instructions
- Preheat oven at 350 F (180 C)
- In a pan, heat 2 tablespoons of the olive oil and sauté the onion and bell pepper for about 5 minutes. Remove from heat and set aside.
- In a large pot with boiling water add the 2 bay leaves and the peas. Boil for 2 minutes. Remove and drain.
- In a bowl mix gently the peas, onion and pepper, bay leaves, tomato, dill, salt and the sun-dried tomatoes. Empty the mixture in a casserole dish (about 2 L). Drizzle over the rest of the olive oil. Sprinkle with the breadcrumbs.
- Add about ½ cup hot water in the side of the dish titling so that the water spreads at the whole base of the dish.
- Grind some black pepper over it and bake in the oven for about 30 minutes until the peas have thickened.
- Remove and let it cool.
- Serve as is or with feta.
Notes
- Add extra hot water during baking if the peas start to look dry to maintain moisture.
- Optionally serve with feta cheese to complement the tomato and herb flavors.
- Breadcrumbs can be omitted to make this recipe gluten-free.
User Reviews
Overall Rating
5
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