Mediterranean Roasted Vegetables


  1. Preheat oven to 375°.
  2. Slice the roots off of the garlic bulbs and rub them with 1 tablespoon olive oil. Place them on a baking pan.
  3. In a medium bowl, combine the cherry tomatoes, zucchini and onions. Toss with remaining 2 tablespoons olive oil, lemon zest and salt.    
  4. Spread the vegetables on the baking pan with the garlic. Roast for 40 minutes.
  5. To serve, squeeze the garlic from the peels and toss with the vegetables and olives. Serve immediately.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


2 bulbs garlic

3 tablespoons Carlini
100% Pure Olive Oil, divided

1 pint cherry tomatoes, halved

2 zucchini, cut into ¼-inch slices

1 onion, halved and sliced

1 tablespoon lemon zest

Stonemill Essentials Iodized Salt, to taste

½ cup Tuscan Garden Large Pitted Ripe Black Olives, halved

Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes