Bitsys Kitchen. Roasted Vegetables

Roasted Vegetables
1 Lg. Whole bulb garlic 3 Med. Potatoes each cut into quarters 4 Sm. Onions, each cut in 1/2 6 Med. Plum tomatoes each cut in 1/2 2 Med. Zucchini, sliced 3/4" thick 1/4 cup Grated Parmesan cheese	Seasoning: 2 Tbsp. Olive oil 1 Tsp. Dried Italian seasoning 1/2 Tsp. Cracked black pepper

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

In large bowl, combine seasoning ingredients. 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 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. Toss with cheese and season with salt, as desired; serve with beef.

Servings: 8