Herb-Roasted Olives & Tomatoes Recipe

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Herb-Roasted Olives & Tomatoes Recipe photo by Taste of Home

Herb-Roasted Olives & Tomatoes Recipe

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Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

Featured In: 32 Favorite Mediterranean Recipes

MAKES:

16 servings

TOTAL TIME:

Prep/Total Time: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

16 servings

TOTAL TIME:

Prep/Total Time: 20 min.

Ingredients

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Directions

Preheat oven to 425°. Combine the first five ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast 15-20 minutes or until tomatoes are softened, stirring occasionally. Yield: 4 cups.

Editor's Note: Look for herbes de Provence in the spice aisle.

Originally published as Herb-Roasted Olives & Tomatoes in Simple & Delicious December/January 2014, pjls

2 cups cherry tomatoes
1 cup garlic-stuffed olives
1 cup Greek olives
1 cup pitted ripe olives
8 garlic cloves, peeled
3 tablespoons olive oil
1 tablespoon herbes de Provence
1/4 teaspoon pepper

Preheat oven to 425°. Combine the first five ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast 15-20 minutes or until tomatoes are softened, stirring occasionally. Yield: 4 cups.

Editor's Note: Look for herbes de Provence in the spice aisle.

Originally published as Herb-Roasted Olives & Tomatoes in Simple & Delicious December/January 2014, pjls

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