- Servings: 8
|1½ cup||Red Seedless Grapes; Halved|
|1 cup||Black Pitted Kalamata Olives, coarsely chopped|
|2 cloves||Garlic, chopped|
|2 tsp||Olive Oil|
|½ tsp||Balsamic Vinegar|
|¼ tsp||Crushed Red Pepper Flakes|
|1 tsp||Fresh Thyme Leaves|
|1 tsp||Chopped Fresh Oregano|
|¼ tsp||Coarse Sea Salt|
|¼ tsp||Freshly Ground Black Pepper|
Heat oven to 325 degrees. Place all ingredients in a roasting pan and toss to combine. Roast for 40-45 minutes.
Serve warm with hot, crusty bread drizzled with olive oil, and slices of goat cheese.
Mixture can be placed in a covered container and refrigerated for a few weeks - if it lasts that long! To warm back up, place mixture in an ovenproof dish and heat at 250 degrees for 10 minutes.