Get Fresh: Garlic Roasted Vegetables

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 and 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.