1 garlic bulb, large
3 potatoes, medium, quartered
4 onions, small, halved
6 tomatoes, plum, halved
1 zucchini, medium, sliced
8 asparagus, cut into 1-inch slices
2 T. olive oil
1 t. Italian seasoning
½ t. black pepper
¼ c. Parmesan cheese, grated
Preheat oven to 375 degrees. Cut off top of garlic bulb, cutting through tip of each clove; wrap bulb in foil. Combine remaining ingredients except cheese in large bowl; toss. Place garlic, potatoes, asparagus and onions in jelly roll pan. Roast in oven for 30 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 8-1/2 cup servings.
Nutrition Information: 160 calories; 4 g fat; 0 mg
cholesterol; 35 mg sodium; 28 g carbohydrates; 4 g fiber; 4 g protein.