Ingredients
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New Flensted potatoes 1 tray of sun-ripened cherry tomatoes 1 red onion A few whole garlic cloves 1 jar of black and green olives Herbs—such as thyme
Preparation
Fill an ovenproof dish or aluminum tray with small, new, rinsed potatoes, tomatoes, olives, garlic, and red onion wedges (or whatever you happen to have in the fridge).
Toss with olive oil and herbs.
Bake in the oven or grill until the potatoes and vegetables are tender.
