Roasted Sugar Snap Peas and Tomatoes with Tapenade

I am sitting here watching the Super Bowl game and thinking about getting back to healthy eating. Maybe it is because we eat more junk food on this weekend than on any other during the year. We head out to Super Bowl parties filled with chili, ribs, chicken wings, nachos and endless other delights. We spend hours eating and drinking and cheering on our favourite team with friends and family. Don’t get me wrong; I like NFL football and I always watch the Super Bowl.

I think I am just too full from my weekend outing.

I had a great weekend. I visited my sister in the Niagara escarpment and we cooked for hours and enjoyed tasting some excellent Niagara wines. I love visiting her because she lives in the country so I feel like I am visiting a country inn for the night.

My sister is an accomplished cook with an amazing kitchen. I love to spend time helping her out in the kitchen. I am her sous chef. It is a great bonding time for us.

This dish of Roasted Sugar Snap Peas and Tomatoes with Tapenade is a light option that is great for this time of year, since the ingredients are readily available. It is nice served on its own or as a side to a pork or beef main course. The black olive tapanade adds a rich, salty flavour that compliments the roasted vegetables and pine nuts.

Roasted Sugar Snap Peas and Tomatoes with Tapenade


Makes 4 servings

Ingredients

Kosher Salt
¾ lb. fresh sugar snap peas, ends trimmed
2 tbsp. extra virgin olive oil
freshly ground black pepper
1 ½ c. assorted-colour cherry tomatoes
1 tsp. fresh thyme
¼ c. tapenade
2 tbsp. pine nuts, lightly toasted

Directions

Bring a pot of water to a boil. Cook the sugar snap peas in the water until slightly cooked, 3-4 minutes. Drain the peas and drop into ice water to cool.

Preheat the oven to 425 degrees F.

Drain the peas and put into a bowl, toss with 1 tbsp. olive oil, season with salt and pepper and spread out onto a cookie sheet.
Put tomatoes into a medium-sized bowl, toss with the remaining 1 tbsp. olive oil, season with fresh thyme, salt and pepper and add to the cookie sheet.
Roast the peas and tomatoes until the tomatoes start to spit, 7-10 minutes. Slide vegetables onto a serving platter, sprinkle with pine nuts and dot with tapenade.

Serve, with additional tapenade on the side.

Recipe modified from the original found in The Best of Fine Cooking Grilling magazine.

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