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.
Ingredients For Herb-Roasted Olives & Tomatoes Recipe
2 cup Cherry tomatoes
1 cup Garlic stuffed olives
1 cup Greek olives
1 cup Pitted ripe olives
8 Garlic cloves, peeled
3 tablespoon Olive oil
1 tablespoon Herbes De Provence
0.25 teaspoon Pepper
Nutrition value
869
calories per serving
86 g Fat3 g Protein24 g Carbs4 g FiberOther
Current Totals
86 g Fat
3 g Protein
24 g Carbs
4 g Fiber
MacroNutrients
Carbs
24 g
Protein
3 g
Fiber
4 g
Fats
Fat
86 g
Vitamins & Minerals
Calcium
45 mg
Iron
1 mg
Vitamin A
7 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
33 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
12 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
4 mg
Phosphorus
53 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment