Shelly's Recipe

ROASTED VEGETABLES II

Category: Sides

1 whole bulb garlic
3 medium potatoes, cut into quarters
4 small onions, each cut in 1/2
6 medium plum tomatoes, each cut in 1/2
2 medium zucchini, cut into 3/4 inch thick slices
1/4 cup grated parmesan cheese

Seasoning
2 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp cracked black pepper

Preheat oven to 425. Cut 3/4 inch off the top of the garlic bulb, cutting through tip of each clove; discard top portion. Wrap securely with foil.

In a large bowl, combine seasoning ingredients. Add vegetables and toss to coat. Reserve tomatoes and zucchini in bowl to add later. Arrange tossed vegetables and garlic packet on a jelly-roll pan. Roast for 30 minutes. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15 minutes or until tender.

Unwrap garlic; squeeze softened cloves over vegetables. Top with parmesan cheese and salt.