Garlic Roasted Vegetables

Categories: Entrées, Vegetarian

         


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Recipe Information

Serving Size

½ c

Yield

Makes 8 servings

Nutrition Information

One serving is 180 calories, 6 g fat, 40 mg cholesterol, 460 mg sodium, 31 g carbohydrates, 2 g fiber, and 5 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 Garlic bulb, large
  • 3 Potatoes, medium, quartered
  • 4 Onions, small, halved
  • 8 Asparagus spears, cut into 1-inch slices
  • 6 Tomatoes, plum, halved
  • 1 Zucchini, medium, sliced
  • 2 T Olive oil
  • 1 t Italian seasoning
  • ½ t& Black pepper

Directions

  1. CUT off top of garlic bulb, cutting through tip of each clove; WRAP bulb in foil.
  2. COMBINE remaining ingredients except cheese in large bowl; TOSS.
  3. PLACE garlic, potatoes, asparagus and onions in jelly roll pan.
  4. ROAST in oven for 30 minutes.
  5. ADD tomatoes and zucchini to pan. ROAST 15 minutes or until vegetables are tender.
  6. SQUEEZE garlic pulp over vegetables; MIX.
  7. SPRINKLE with cheese.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.