0/5
(0 Votes)
Ingredients
- 2 c. Cherry Tomatoes
- 1 c. Garlic-Stuffed Olives
- 1 c. Greek Olives
- 1 c. Pitted Ripe Olives
- 8 Garlic Cloves, peeled
- 3 T. Olive Oil
- 1 T. Herbes de Provence
- 1/4 t. Pepper
Preparation
Step 1
Preheat oven to 425. Combine the first five ingredients on a greased 15x10x1 inch baking pan. Add oil and seasonings; toss to coat. Roast 15-20 minutes or until tomatoes are softened, stirring occasionally.
Double or triple and toss leftovers with spaghetti for a quick Mediterranean meal the next day.
You'll also love
-
Crab Avacado Salad from Tommy... 0/5 (0 Votes) -
Coconut Amaranth Pudding 0/5 (0 Votes)
You'll also love
-
Roasted Turnips with Ginger 0/5 (0 Votes) -
Chirmol (Guatemalen Tomato Sauce) 0/5 (0 Votes)