Roasted Wine Grapes, Walnuts And Olives

• 3 cups mixed green, purple and black grapes, preferrably from varieties sold at farmer's markets
• 1 cup walnut halves (it's important these are not walnut pieces)
• 1/2 cup picholine olives
• 1/2 cup oil-cured black olives (do not use brine canned olives)
• 2 tablespoons best quality balsamic vinegar
• 1 tablespoon olive oil
• handful mixed seasonings e.g. bay leaves and thyme springs; you could also use any other woody stemmed herb like rosemary

1. Mix all ingredients together in a low, shallow ceramic dish. I use a clay paella vessel and it is perfect. Metal pans will not work, but glass can substitute. However best if made in a ceramic vessel you can serve directly from.
2. Bake at 350 degrees for 45 minutes or until the walnuts are toasted and the grapes have shriveled a bit. Stir every 15 minutes or so. You can also make this over an open fire or on the grill.

mixed green, walnut halves, picholine olives, oilcured black olives, balsamic vinegar, olive oil, handful mixed seasonings

Taken from food52.com/recipes/41265-roasted-wine-grapes-walnuts-and-olives (may not work)