I was asked to bring a “veggie” dish to my husband’s family’s Easter brunch tomorrow and after much searching and a few experiments in the kitchen, these are what I’ve settled on. I think this is a really great choice for a very traditional brunch (at which I am the only vegan). Not only do these tomatoes pair well with breakfast and lunch fare, they’re a dish that is certain not to scare anyone off. They’re also lick-the-bowl good.
I tested these out as a side dish at dinner earlier this week and couldn’t. stop. eating. them. No need for dessert with these on the table!
As an added bonus: these are super-duper simple to prepare. Always a good thing for a recipe that has to be prepared for a holiday meal fairly early in the day!
3 tbs olive oil
2 tsp minced garlic
2 pints cherry or grape tomatoes
5 tbs chopped fresh herbs like basil, parsley, thyme and oregano
1 tsp kosher salt
1/4 tsp freshly ground black pepper
- Preheat oven to 375°F
- In a roasting pan, toss all ingredients together
- Place in the oven and roast for 15 min or until tomatoes are bursting and juicy (I cooked mine just slightly too long, as you can see)
- Serve immediately or let cool and enjoy at room temperature
Yield: Serves 6-8