Italian Vegetable Skillet with Roasted Garlic and Pine Nuts

• 1 -2 teaspoon olive oil
• 1 head garlic
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 5 small zucchini, cut into coins
• 1 red bell pepper, cut in half lengthwise,then sliced
• 8 ounces cremini mushrooms, quartered (may use button mushrooms)
• 12 cup sun-dried tomato packed in oil (chopped and drained before measuring)
• 12 cup pitted ripe black olives
• 1 -2 teaspoon fresh oregano, minced
• 1 -2 tablespoon fresh basil, minced
• 12 teaspoon crushed red pepper flakes (optional)
• sea salt (to taste)
• fresh ground black pepper (to taste)
• 14 cup grated romano cheese or 14 cup asiago cheese
• 2 tablespoons pine nuts, toasted

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.

olive oil, garlic, unsalted butter, olive oil, yellow onion, zucchini, red bell pepper, cremini mushrooms, tomato, black olives, fresh oregano, fresh basil, red pepper, salt, fresh ground black pepper, romano cheese, pine nuts

Taken from www.food.com/recipe/italian-vegetable-skillet-with-roasted-garlic-and-pine-nuts-87026 (may not work)