Italian Vegetable Skillet with Roasted Garlic and Pine Nuts

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“This is something I made when I was hungry for garlic and vegetables and Italian, but wasn't really in the mood for pasta or meat. It makes a great side dish, but I just had it for a dinner, myself. My husband loved it too!”
1hr 50mins

Ingredients Nutrition


  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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