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Herb-Roasted Olives & Tomatoes

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

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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Reviews

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Average Rating:
  • 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!

  • debpenns
    Oct 29, 2016

    No comment left