Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         garlic bulbs
   3      medium        potato -- quartered
   4      small         onion -- halved
   6      medium        plum tomatoes -- halved
   2      medium        zucchini -- sliced 1/2" thick
     1/4  cup           grated parmesan cheese
   2      tablespoons   olive oil
   1      teaspoon      dried Italian seasoning
     1/2  teaspoon      cracked black pepper

Preparation:

1. Heat oven to 425F. Cut 3/4" off top of garlic bulb, cutting through the tip of each clove; discard top portion. Wrap securely with foil. 2. In large bowl, combine olive oil, Italian seasoning and black pepper. 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 for 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.