Recipes
DIRECTIONS
To roast grapes, toss with olive oil and vinegar to coat, then place on a baking tray in a 425° F oven for 10-15 minutes, or until soft and juicy.
Variation: Remove grapes from stems prior to tossing in olive oil and vinegar; roast in a single layer on sheet pan.
Ingredients
One bunch (about 1 pound) red, green or black seedless California grapes
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
DIRECTIONS
To roast grapes, toss with olive oil and vinegar to coat, then place on a baking tray in a 425° F oven for 10-15 minutes, or until soft and juicy.
Variation: Remove grapes from stems prior to tossing in olive oil and vinegar; roast in a single layer on sheet pan.
Notes
This is a Vegan recipe
This is a Gluten-free recipe
This is a Low-sodium recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe
Servings
One bunch
ADDITIONAL RECIPES
Grape and Lentil Salad
| Type: | Side Dish |
| Serving Size: | makes 6 servings |
Fruited Tabbouleh
| Type: | Side Dish |
| Serving Size: | 4 servings |
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
Explore California