Roasted wine grapes, walnuts and olives

Ingredients

• 3 cups mixed green, purple and black grapes, preferrably from varieties sold at farmer's markets
  
• 1 cup walnut halves (it's important these are not walnut pieces)
  
• 1/2 cup picholine olives
  
• 1/2 cup oil-cured black olives (do not use brine canned olives)
  
• 2 tablespoons best quality balsamic vinegar
  
• 1 tablespoon olive oil
  
• handful mixed seasonings e.g. bay leaves and thyme springs; you could also use any other woody stemmed herb like rosemary
  

Directions

1. Mix all ingredients together in a low, shallow ceramic dish. I use a clay paella vessel and it is perfect. Metal pans will not work, but glass can substitute. However best if made in a ceramic vessel you can serve directly from.
2. Bake at 350 degrees for 45 minutes or until the walnuts are toasted and the grapes have shriveled a bit. Stir every 15 minutes or so. You can also make this over an open fire or on the grill.