1 pint grape tomatoes, halved lengthwise
1 lb small fingerling potatoes, about 1-inch diameter
3 cloves garlic, minced
1/4 cup olive oil
1 Tbsp red wine vinegar
2 green onions, coarsely diced
2 tsp herbes de Provence
Palmful of fresh parsley, minced
Preheat oven to 400F. In a large mixing bowl, toss three quarters of the tomatoes with all the remaining ingredients except the parsley. Salt and pepper generously, and mix well. Spread
mixture on a rimmed baking sheet and bake for 10 minutes. Stir to mix veggies well, shake sheet to spread veggies out, and return to oven for another 10 minutes. Stir to mix well again, and bake for 10 more minutes, or until potatoes are softened. Tip into a serving bowl and add remaining tomatoes and the parsley. Refresh with a dash more red wine vinegar if desired. Mix well and allow to cool. Serve warm or at room temperature.
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