Salads and Vegetables: Vegetable Dishes: Garlic-Roasted Vegetables

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

Author: Recipe courtesy of The Beef Checkoff
Date: June 18, 2009

Serves: 10 person(s)
Yield: 10 x approx. 1/2 cup servings

Preparation Time: 15 mins
Cooking Time: 35 mins

Ingredients:

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 350°F.

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.