Oven- Roasted Tomatoes And What Berry Tabbouleh

• 3 tablespoons olive oil
• Juice of 2 lemons
• 1 tablespoon of zest
• 1 cup fresh flat-leaf parsely, chopped
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh mint, chopped
• 1 pickling cubumber, diced
• 1 garlic clove, minced
• 2 pints cherry tomatoes, halved
• Salt to taste
• Freshly ground black pepper, to taste
• Nonstick cooking spray
• 2 cups cooked wheat berries

1. 1. In a medium bowl, whisk together 2 tablesppons of the oil, the juice of 2 lemons and 1 tablespoon of the lemon zest. Add the parsley, chives, mint and cucumber and minced garlic. Set aside.
2. 2. Preheat the oven to 425 degrees. In a large bowl, toss one print halved tomatoes with 1 tablespoon, and salt and black pepper to taste. Mist a baking sheet with the cooking spray. Transfer the tomatoes to the sheet, cut side up, and roast 20 minutes or until soft and juicy.
3. 3. Combine he cooked wheat berries, the remaining pint of tomatoes and the lemon juice mixture. Serve

olive oil, lemons, zest, flatleaf, fresh chives, fresh mint, pickling, garlic, tomatoes, salt, freshly ground black pepper, nonstick cooking spray, cooked wheat berries

Taken from www.epicurious.com/recipes/member/views/oven-roasted-tomatoes-and-what-berry-tabbouleh-50146106 (may not work)