Instructions: Preheat oven to 425F.

Arrange first 4 ingredients on a jellyroll pan coated with cooking spray; lightly coat vegetables with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 425F for 20 minutes. Sprinkle vegetables with minced garlic; toss well. Bake another 15 minutes or until vegetables are browned and tender.

Combine baking potato and garlic cloves in a saucepan; cover with water. Bring to a boil; cover and cook 15 minutes or until very tender. Drain well; return potato and garlic cloves to pan. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and margarine; beat well with a mixer at medium speed.

Spoon 3/4 cup garlic mashed potatoes onto each plate; top each with 3/4 cup roasted vegetables.

T(COOKING):
"0:50"

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