1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1. Preheat oven to 425°. Stir together all ingredients. Spread grape mixture on an aluminum foil-lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.