Ingredients
1
cup seedless red grapes, cut in half
1
cup seedless green grapes, cut in half
1
tablespoon olive oil
1
tablespoon red wine vinegar
1
teaspoon dried thyme leaves
1/2
teaspoon kosher (coarse or sea) salt
1/4
teaspoon pepper
Preparation
Heat oven to 425°F. Line cookie sheet with foil.
In medium bowl, stir together all ingredients. Spread mixture in single layer on cookie sheet.
Bake 20 minutes or until grapes begin to shrivel. Cool 30 minutes. May be stored in refrigerator up to 3 days.
