Prep 6 mins
Cook 13 mins
I found this recipe in a Weight Watchers magazine. I changed it up a bit because I didn't have fresh herbs. Was still delicious. If you use the fresh herbs use 1 tablespoon. The original also had 1 tablespoon fresh parsley and not the dried cilantro that I used.
- Preheat oven to 425 degrees.
- Combine all ingredients in a large bowl and tranfer to a large rimmed baking sheet.
- Bake at 425 degrees for 13 minutes or until tomato skins pop and tomatoes begin to lose their shape. Can stir after 8 minutes, but I didn't.
I made this recipe as directed, and used it to then make Penne Pasta With Grilled Chicken and Roasted Tomatoes, another winner! (the use of coriander is interesting and very tasty!). Thank you chefpam, these lovely and enjoyable recipes were made for Spring PAC 2014