1 large bulb garlic
3 medium potatoes, quartered
4 small onions, halved
6 tomatoes, halved
1 medium zucchini, sliced
8 asparagus, cut into 1-inch slices
2 T. olive oil
1 t. Italian seasoning
½ t. black pepper
¼ c. low fat Parmesan cheese, grated
Preheat oven to 375 degrees. Cut off top of garlic bulb, exposing clove tops. Wrap bulb in foil; set aside. Combine potatoes, onions, asparagus,
olive oil, Italian seasoning, and black pepper in roasting pan; toss to coat
evenly. Place garlic bulb in the
corner of the roasting pan. Roast
for 15 minutes, add tomatoes and zucchini, stirring to coat. Roast vegetables another 15 minutes or
until tender. Remove from
oven. Squeeze garlic pulp over
vegetables; mix. Sprinkle with
cheese; serve.
Makes 8 1-cup servings.
Nutrition Information: 150 calories; 4 g fat; 0 mg
cholesterol; 30 mg sodium; 25 g carbohydrates; 3 g fiber; and 4 g protein.
Chickasaw Nation Nutrition Services