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| 1 gross | Whole bulb garlic |
| 3 mittel | Potatoes each cut into quarters |
| 4 klein | Onions; each cut in 1/2 |
| 6 mittel | Plum tomatoes each cut in 1/2 |
| 2 mittel | Zucchini sliced 3/4" thick |
| 1/4 Tasse | parmesan grated |
| 2 Esslöffel | olive oil |
| 1 Teelöffel | italien seasoning dried |
| 1/2 Teelöffel | black pepper cracked |
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1. Heat oven to 425 F. Cut 3/4" off top of garlic bulb, cutting through tip of each clove; discard top portion. Wrap securely with foil.
2. In large bowl, combine seasoning ingredients. Add vegetables; toss to coat. Reserve tomatoes and zucchini in bowl to add later. Arrange potatoes, onions and foil-wrapped garlic on 15" x 10" jelly roll pan; roast with beef 30 minutes.
3. Add tomatoes and zucchini to vegetables in pan. Continue to roast 15 minutes or until tender. Unwrap garlic; squeeze softened cloves over vegetables. Toss with cheese and season with salt, as desired; serve with beef.
* Texas Beef Council - http://www. Txbeef. Org
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