Preparation / Directions:
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.
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