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| | | | This recipe is a good source of fiber and vitamin B6. | |  |
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Garlic-Roasted Vegetables
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Ingredients: |
| 1 |
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large whole bulb garlic |
| 3 |
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medium potatoes, quartered |
| 4 |
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small onions, halved |
| 6 |
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plum tomatoes, halved |
| 2 |
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medium zucchini, sliced (3/4-inch) |
| 2 |
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tablespoons olive oil |
| 1 |
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teaspoon dried Italian seasoning |
| 1/2 |
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teaspoon cracked black pepper |
| 1/4 |
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cup grated Parmesan cheese |
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Instructions: |
| 1. |
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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 and onions in jelly roll pan. Roast in oven with tenderloin 30 minutes. Add tomatoes and zucchini to pan; roast 15 minutes or until vegetables are tender. Squeeze garlic pulp over vegetables; mix. Sprinkle with cheese and salt. |
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| Makes 8 to 10 servings. |
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| | | | | Nutrition information per serving (1/8 of recipe): 87 calories; 4 g fat (1 g saturated fat; 3 g monounsaturated fat); 2 mg cholesterol; 54 mg sodium; 10 g carbohydrate; 2.7 g fiber; 3 g protein; 0.4 mg niacin; 0.2 mg vitamin B6; 0.1 mcg vitamin B12; 0.9 mg iron; 1.3 mcg selenium; 0.3 mg zinc.
Nutrition information per serving (1/10 of recipe): 70 calories; 3 g fat (1 g saturated fat; 2 g monounsaturated fat); 2 mg cholesterol; 43 mg sodium; 8 g carbohydrate; 2.2 g fiber; 3 g protein; 0.3 mg niacin; 0.1 mg vitamin B6; 0.1 mcg vitamin B12; 0.7 mg iron; 1.0 mcg selenium; 0.3 mg zinc. |
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