Roasted Vegetables with Garlic and Parmesan

Appetizers | Yugoslavian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

These vegetables pair perfectly with roasted beef.

Ingredients

Garlic - 1 head
Salad Potatoes - 3 pieces
Spanish onions - 4 pieces
Yellow Cherry Tomatoes - 6 pieces
Courgette - 2 pieces
Olive Oil - 2 tablespoons
Grated Pecorino Pepato Cheese - 1.1 oz
Ground Black Pepper - ½ teaspoon
Herbes de Provence - 1 teaspoon

Step by Step guide

Step 1

Preheat the oven to 428°F. Cut the top off the head of garlic and score all the cloves. Wrap it in foil.

Step 2

In a large bowl, mix the olive oil, herbs, and black pepper. Add the quartered potatoes, halved onions, halved tomatoes, and sliced zucchini. Mix well and spread on a baking sheet along with the garlic, only the potatoes and onions. Place in the oven for 30 minutes.

Step 3

Add the tomatoes and zucchini to the baking sheet with the vegetables and roast for another 15 minutes until tender. Unwrap the garlic and squeeze the soft cloves over the vegetables. Sprinkle with salt and cheese and serve.