Serve these roasted veggies with slices from crunchy baguettes. You can also double or triple the amounts and have leftovers to toss with spaghetti the next day.
—ANNDREA BAILEY HUNTINGTON BEACH, CA
START TO FINISH: 20 MIN. • MAKES: 4 CUPS
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
Preheat oven to 425°. Combine the first five ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast for 15-20 minutes or until tomatoes are softened, stirring occasionally.
NOTE Look for herbes de Provence in the spice aisle.