Taste of Home
Herb-Roasted Olives & Tomatoes
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 cups.
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
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2 cups cherry tomatoes
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1 cup garlic-stuffed olives
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1 cup Greek olives
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1 cup pitted ripe olives
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8 garlic cloves, peeled
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3 tablespoons olive oil
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1 tablespoon herbes de Provence
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1/4 teaspoon pepper
Directions
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1.
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.
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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