1. Preheat oven to 325F. 2. Line a baking pan with aluminum foil. 3. Cut off top 1/4 to 1/3 of garlic head (exposing cloves) and drizzle with olive oil. 4. Place garlic on baking pan, cut surface down, and roast for 1- 1 1/4 hours or until cloves are softened; allow garlic to cool slightly. 5. Heat butter and 1 tbsp of olive oil in a large saute pan and squeeze out softened garlic cloves into pan (avoiding papery skins). 6. Mash a few of the cloves into the butter/oil, stirring, and add onions, cooking until onions are slightly softened. 7. Add zucchini, peppers and mushrooms to the pan and cook for 4 minutes. 8. Add sun-dried tomatoes, olives, minced herbs, and season to taste with salt and pepper (you may add some crushed red pepper now if you wish). 9. Continue to cook for 6-8 minutes or until vegetables are cooked the way you like them. 10. Before serving, sprinkle with romano or asiago cheese (you may use parmesan as well) and toasted pine nuts. ---------------------------------------------------------------------------
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Ingredients
