Garlic-Roasted Vegetables

Garlic-Roasted Vegetables

Delicious vegetable dish, suitable for l fresco or indoor dining.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (5 ratings made) Rate
Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 35 mins

Yield: 10 x approx. 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 large whole bulb garlic
  • 3 medium potatoes, quartered
  • 4 small onions, halved
  • 6 plum tomatoes, halved
  • 2 medium zucchini, sliced 3/4-inch pieces
  • 2 Tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350F.

Cut off top of garlic bulb, cutting through tip of each clove; wrap bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic, potatoes and onions in jelly roll pan.

Roast in oven 15 to 30 minutes. Add tomatoes and zucchini to pan; roast 10 to 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix.

Sprinkle with cheese and salt. Serves 8 to 10.

Variations:

Add a roast tenderloin to the pan and roast with vegetables for 45 minutes, or until done.

Serving suggestions are not included in the nutritional analysis.

Thanks to Recipe courtesy of The Beef Checkoff