Herb-Roasted Olives & Tomatoes

Name: Herb-Roasted Olives & Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 cups.
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

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

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 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.

Editor's Note

Look for herbes de Provence in the spice aisle.

Nutrition Facts

1/4 cup: 71 calories, 7g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 0 protein.

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annrms

Mar 14, 2020

Made half a recipe using only Castelvetrano olives because that's the only kind DH enjoys eating! Yum! I used some to top baked cod. Loved the herbs de Provence!