Garlic-Roasted Vegetables

Garlic-Roasted Vegetables

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


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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


  • 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.

Thanks to Recipe courtesy of The Beef Checkoff

Nutritional Info (per serving)

CALORIES 110 cals
Kilojoules 461 kJ
Fat 3.7 g
Saturated Fat 0.9 g
Cholesterol 2 mg
Sodium 49 mg
Carbohydrates 17.2 g
Fiber 2.7 g
Total Sugars 3.4 g
Protein 3.4 g
Calcium 53.0 mg
Note: A dash indicates no data is available.