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Roasted vegetables

Roasted vegetables
Main Ingredient: Various Vegetables

Preparation: Roasted

Yield:

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Roasted vegetables ingredients

  • 1 large Whole bulb garlic
  • 3 med Potatoes
  • -- each cut into quarters
  • 4 small Onions, each cut in ½
  • 6 med Plum tomatoes
  • -- each cut in ½
  • 2 med Zucchini
  • -- sliced ¾" thick
  • 1⁄4 c Grated Parmesan cheese
  • Seasoning
  • 2 T olive oil
  • 1 t Dried Italian Seasoning
  • 1⁄2 t Cracked black pepper

Cooking Roasted vegetables

1. Preparation time: 1 hr Heat oven to 425°F.
2. Cut ¾" off top of garlic bulb, cutting through tip of each clove; discard top portion.
3. Wrap securely with foil.
4. In large bowl, combine seasoning ingredients.
5. Add vegetables; toss to coat.
6. Reserve tomatoes and zucchini in bowl to add later.
7. Arrange potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan; roast with beef 30 minutes.
8. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15 minutes or until tender.
9. Unwrap garlic; squeeze softened cloves over vegetables.
10. Tossi with cheese and season with salt, as desired; serve with beef.


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