Garlic Infused Roasted Vegetables

This is for all you garlic lovers!! Recipe adapted from original!

Garlic Infused Roasted Vegetables
Serves: 2-3

Ingredients:
2 medium potatoes (intact with skin)
1 small zucchini
1 head of garlic, peeled and whole
1 tsp dried rosemary
black pepper
salt
olive oil

Directions:
Preheat oven to 350 degrees. Then, begin by washing and cleaning potatoes and zucchini. Chop potatoes and zucchini into large chunks. Place in a glass baking dish, which has been pre-coated with olive oil to prevent sticking. Place cloves of garlic strategically around dish in between potato and zucchini pieces. Brush olive oil on-top of vegetables. Sprinkle with salt and pepper as desired. Finally sprinkle with rosemary. Stir mixture about every 15-20 minutes to prevent sticking and burning. Vegetables with roast for about 1 hour or until potatoes are soft with a poke of a fork and also light, crispy brown.

This dish should be accompanied by other tapas or should be a side dish to a main fish dish, for example. Although time-wise an hour is not usually considered quick, I consider this a quick meal because the preparation is SO easy and you can go along your merry way for an hour while this dish roasts! Enjoy!