Garlic-Roasted Vegetables
Delicious vegetable dish, suitable for àl fresco or indoor dining.
Preparation Time: 15 mins
Cooking Time: 35 mins
Yield: 10 x approx. 1/2 cup servings
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.