Roasted Grapes, Olives, and Walnuts

1 1/4 cups seedless green grapes
1 1/4 cups seedless red grapes
1 cup walnut halves
1 cup pitted Kalamata olives, halved lengthwise
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp herbes de Provence
2 bay leaves, broken in half

1. Arrange a rack in the middle of the oven and preheat oven to 350 degrees F.

2. In a large heavy ovenproof skillet (cast iron works particularly well), mix together the green and red grapes, walnuts, and olives. Drizzle with balsamic vinegar and olive oil and toss to coat well. Sprinkle with herbes de Provence and tuck the bay leaves into the mixture.

3.Roast, stirring once or twice, until the grapes begin to wrinkle slightly, but still retain their shape, 20 to 25 minutes. Remove and cool 5 minutes in the skillet. (The grape mixture can be prepared 3 hours ahead; leave at room temperature. If you wish to reheat, set skillet over medium heat on stove top and stir until warmed through.)

4. Serve the grapes warm or at room temperature as a side or as a condiment. They are delicious paired with soft cheeses such as Taleggio, Camembert, or St André or a creamy chèvre or Gorgonxola. Include toasted slices from a crusty baguette or peasant loaf, and serve the grapes in a shallow bowl with a soup or serving spoon.  Makes about 4 cups.

Copyright Betty Rosbottom 2017