Roasted Vegetables

Recipe Ingredients

1		Garlic bulbs (large)
3		Potato - quartered (medium)
4		Onion - halved (small)
6		Plum tomatoes - halved (medium)
2		Zucchini - sliced 1/2" thick (medium)
1/4 cup	36g / 1.3oz	Grated parmesan cheese
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Dried Italian seasoning
1/2 teaspoon	2.5ml	Cracked black pepper

Recipe Instructions

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

2. In large bowl, combine olive oil, Italian seasoning and black pepper. Add vegetables; toss to coat. Reserve tomatoes and zucchini in bowl to add later. Arrange potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan; roast with beef for 30 minutes.

3. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15 minutes or until tender. Unwrap garlic; squeeze softened cloves over vegetables. Toss with cheese and season with salt, as desired; serve with beef.

Source:
Texas Beef Counsel

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