Roasted Peas with Sun-Dried Tomatoes and Peppers (Recipe)
January 9, 2022
Roasted Peas with Sun-Dried Tomatoes and Peppers (Recipe)
Ingredients
1 medium onion diced
1 bell pepper sliced in rings
½ cup extra virgin olive oil (I use Kasandrinos)
2 bay leaves
2 16 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
Salt and 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.
Enjoy!!!
Servings : 4
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Greek, Mediterranean, Vegan
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