Roasted Red Grapes with Rosemary with Chevre or Feta

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Servings: 8
Difficulty: Easy


  • 1 Tbsp. olive oil
  • 1 cup red grapes
  • ¼ cup red onion, thinly sliced
  • 1 Tbsp. red wine vinegar
  • ½ tsp. fresh rosemary leaves, minced, plus more sprigs for garnish.
  • ¼ tsp. salt
  • ⅛ tsp. fresh ground black pepper
  • 6 oz. Chevre or Feta cheese
  • 1 package Rainforest Crisp Crackers, (or some comparable whole grain/seed cracker)

Nutrient Analysis

Calories from Fat80
Total Fat9g (14% DV)
Saturated Fat3.5g (18% DV)
Trans Fat0g
Cholesterol20mg (7% DV)
Sodium410mg (17% DV)
Carbohydrates18g (6% DV)
Dietary Fiber2g (8% DV)
Vitamin A2%
Vitamin C2%


  1. Preheat oven to 400° F. Spread olive oil in a small baking dish and add grapes, red onion, vinegar, rosemary, salt and pepper. Roast, uncovered for 25-30 minutes, stirring half-way through the roasting time.
  2. Remove the grapes from the oven and allow to cool. They will have expanded while cooking, but will wrinkle slightly as they cool. Cool to room temperature.
  3. Spread chevre, if using, over a serving platter about ½” thick and spoon the roasted grapes over the bed of chevre. Garnish with rosemary sprig. Serve with crackers.
  4. Refrigerate leftovers.

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