Roasted Vegetables
Serving Size : 8
Ingredients for prepare Roasted Vegetables
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | garlic bulbs |
| 3 | medium | potato - quartered |
| 4 | small | onion - halved |
| 6 | medium | plum tomatoes - halved |
| 2 | medium | zucchini - sliced 1/2" thick |
| 1/4 | cup | grated parmesan cheese |
| 2 | tablespoons | olive oil |
| 1 | teaspoon | dried Italian seasoning |
| 1/2 | teaspoon | cracked black pepper |
recipe Roasted Vegetables
1. Heat oven to 425F. Cut 3/4" off top of garlic
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bulb, cutting through the tip of each clove; discard top portion. Wrap securely with foil. 2. In large bowl,
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combine olive oil, Italian seasoning and black pepper. Add vegetables; toss to coat. Reserve tomatoes and zucchini in bowl
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to add later. Arrange potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan;
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roast with beef for 30 minutes. 3. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15
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minutes or until tender. Unwrap garlic; squeeze softened cloves over vegetables. Toss with cheese
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and season with salt, as desired; serve with beef.
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