Herb-Roasted Olives & Tomatoes
from tasteofhome.com
Appetizers
25 min
4 servings
71 kcal / serving
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 cupscherry tomatoes
- 1 cupgarlic-stuffed olives
- 1 cupgreek olives
- 1 cuppitted ripe olives
- 8garlic cloves, peeled
- 3 tablespoonsolive oil
- 1 tablespoonherbes de provence
- ¼ teaspoonpepper
Directions
- 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.