Mediterranean Roasted Vegetables
- Preheat oven to 375°.
- Slice the roots off of the garlic bulbs and rub them with 1 tablespoon olive oil. Place them on a baking pan.
- In a medium bowl, combine the cherry tomatoes, zucchini and onions. Toss with remaining 2 tablespoons olive oil, lemon zest and salt.
- Spread the vegetables on the baking pan with the garlic. Roast for 40 minutes.
- 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 lengthwise, into ¼-inch thick 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