1 whole beef tenderloin roast (4 to 5 lbs)
1 large head garlic
2 TB plus 1 tsp olive oil
2 1/4 lbs potatoes (such as fingerling, russet or red potatoes), quartered if large
4 small onions, halved
6 small plum tomatoes, halved
2 medium zucchini, sliced
2 tsp dried Italian seasoning, divided
1 tsp cracked black pepper, divided
1/4 c plus 2 TB grated Parmesan cheese, divided
Preheat oven to 425 degrees. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic, seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bole; toss to coat.
Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place garlic, potatoes and onions on rimmed baking sheet. Roast tenderloin in 425 degree oven for 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Roast garlic, potatoes and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees for medium. Tent with foil. Let stand 20 minutes.
Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.