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


    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


    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.


    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.

Nutritional Information
(Per Serving)

Calories:110 cals
Kilojoules:461 kJ
Fat:3.7 g
Carbohydrates:17.2 g
Protein:3.4 g
Cholesterol:2.2 mg
Sodium:49 mg
Saturated Fat:0.9 g
Fiber:2.7 g
Calcium:53.0 mg
Total Sugars:3.4 g

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