Roasted Grapes & Olives with Walnuts
2 1/2 tsp olive oil
- 2 1/2 tsp fresh rosemary, chopped
- 1 1/4c walnut pieces
- 1/4 tsp sea salt
- 1 tbsp balsamic vinegar
- 1/2 tsp agave nectar
- 1 1/2c red seedless grapes
- 1 1/2c firm black and green olives, drained
Warm oil and 1 tsp of rosemary in a fry pan over medium heat for 2 to 3 minutes. Remove. Stir in walnuts and salt.
Spread nuts in a shallow oiled baking dish. Roast in a 350 degree oven for 9 to 12 minutes, until golden brown. Remove and allow to cool.
Whisk vinegar and agave nectar together. Stir in grapes, olives and remaining rosemary. Spread in an oiled baking dish.
Roast grapes and olives in a 400 degree oven for 20 to 25 minutes. Cool, stirring occasionally.
Sprinkle walnuts over grapes and olives. Serve warm.
This is a delicious antipasto recipe I came across in Vegetarian Times. The rosemary is wonderfully fragrant and perfectly suited to the grape, olive and walnut combination. The recipe proportions are right for a gathering but half it if it is a movie night in with your cuddly one.