Servings
Font
Back
5.0 from 33 votes

Roasted Peas with Sun-Dried Tomatoes and Peppers

Roasted peas with tomato sauce and sweet red bell pepper along with sun-dried tomatoes will make delicious and satisfying, Mediterranean main course.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Course: Side Dish , Main Course
Cuisine: Mediterranean , Greek , Vegan

Ingredients

  • 1 medium onion diced
  • 1 bell pepper sliced in rings
  • ½ cup extra virgin olive oil
  • 2 bay leaves
  • 2 oz. bags of frozen peas(900 grams)
  • 16 ounces crushed tomatoes or tomato puree
  • ¾ cup sun-dried tomatoes rinsed (you may cut them in half, I left them whole)
  • ¼ cup chopped fresh dill
  • 3 tablespoons breadcrumbs-I used wholegrain barley (you may omit this for a gluten free version)
  • salt and pepper

Instructions

    Cup of Yum
  1. Preheat oven at 350 F (180 C)
  2. 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.
  3. In a large pot with boiling water add the 2 bay leaves and the peas. Boil for 2 minutes. Remove and drain.
  4. 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.
  5. 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.
  6. Grind some black pepper over it and bake in the oven for about 30 minutes until the peas have thickened.
  7. Remove and let it cool.
  8. Serve as is or with feta.

Notes

  • Add more hot water as needed, if peas begin to dry.