The baked tomatoes are from Gourmet magazine--something I've been dying to try. Reading the reviews though, people mentioned that they turned out a soupy--but to us, that's just a reason to use crisp, hearty bread to sop up the juices of summer tomatoes! I added basil and green onions, but here is the original recipe if you would like to see it.
This was an amazing meal for us. Hope you try these--you won't be sorry you did.
2 (15oz) cans black beans, rinsed and drained
½ c. red onion, very finely chopped
½ c. reduced fat crumbled feta cheese
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
½ c. fresh mint leaves, chopped
2 lbs. small red new potatoes, rinsed dried and halved or med. size red potatoes, cut in 1" cubes
2 Tbsp. olive oil
1 ¼ tsp. dried Herbes de Provence or dried thyme
salt and freshly ground pepper
½ cup pitted and coarsely chopped kalamata olives (I used a blend of Greek blend)
1/2 small red onion, cut into thin slivers
2 Tbsp. chopped fresh flat leaf parsley
1 tbsp. malt vinegar or rice wine vinegar (I used red-wine vinegar)
1 Tbsp. Greek yogurt
1 small garlic clove, minced
3 Tbsp. extra virgin olive oil
Toss potatoes in oil and herbs. Add salt and pepper; place cut side down in s single layer on a cookie sheet. Set pan in a cold oven; heat to 450 degrees. Roast until cut side is golden brown and potatoes are tender, 20-25 min.
Whisk vinegar, yogurt, olives, onion, garlic, and parsley. Add salt and pepper and then whisk in a slowly poured stream of olive oil. Pour dressing over warm potatoes toss to coat. Serve room temp. for best results.
Laura's Note: Whenever we have these potatoes leftover, I add them to an omelet for dinner or I spread it in a single layer on a plate and top with salad greens, red or yellow sweet pepper slices, feta, grape tomatoes, chicken, olive oil and a squeeze of fresh lemon juice.