March 23rd: roasted tomatoes, warm potato-veggie salad

This is at least the third time we've made these tomatoes, from March 2008's Chatelaine, and we've now decided to toss the recipe, but I'll still share my version in case you think it might be up your alley:

1 pint cherry tomatoes

2+ garlic cloves, chopped
1 tbsp (15 mL) olive oil
1 tsp (5 mL) Italian seasoning
Pinches of salt and freshly ground pepper
1 tbsp (15 mL) balsamic vinegar
1/4 cup (50 mL) chopped fresh parsley (optional)

1. Preheat oven to 325°F (160°C). Place tomatoes and garlic in an oven-safe bowl. Drizzle with oil and sprinkle with Italian seasoning, salt and pepper. Toss to coat. Roast 40 to 45 min.
2. Drizzle tomatoes with vinegar and stir to coat. Sprinkle with parsley if desired.

The warm potato salad, also adapted from March 2008's Chatelaine, I love love love. Greg, not so much. It's pretty strongly flavoured with vinegar and garlic, but I reduced the flavour and acidity somewhat by removing the anchovies, capers and olives (Olivia still got olives in hers). Here's my version, which I recommend and Greg does not:

6 medium potatoes, preferably red
1/4 cup (50 mL) white-wine vinegar
2+ garlic cloves, minced
1/2 tsp (2 mL) each dried oregano leaves, salt and pepper
1/3 cup (75 mL) olive oil
1/2 lb (250 g) green beans
1 red or yellow pepper
1/2 red onion
1/2 cup (125 mL) chopped fresh basil (optional)

1. Cut potatoes in quarters and place in a large saucepan of water. Cover and bring to a boil over high heat. Reduce heat and boil gently until fork-tender, 15 to 18 min. Meanwhile, in a small bowl, whisk vinegar with garlic and seasonings. Slowly whisk in oil. Trim beans and thinly slice pepper and onion.
2. About 2 min before potatoes are tender, add beans, pepper and onion to potatoes. When done, drain well. Place in a large bowl. Drizzle with dressing and toss to coat. Sprinkle with basil if desired.

Served with the first barbecued steak of 2011.
Oh, barbecue. Oh, striploin. How I have missed you both.