ROASTED VEGETABLE PARMESAN WITH FRESH HERBS

Serves 5

1 medium head cauliflower, trimmed and cut into florets (see note) 2 cups Brussels sprouts, trimmed and halved (see note)

1 small head broccoli, trimmed and cut into florets (see note) 1 yellow onion, trimmed and sliced into strips

4 garlic cloves, unpeeled

Olive oil, for roasting

Kosher salt

1 28-ounce can crushed tomatoes

1 tablespoon extra virgin olive oil

1 handful fresh herbs (basil, parsley, rosemary, etc.), plus more

chopped for garnish

1⁄ teaspoon black pepper

2

Pinch crushed red pepper

Kosher salt, to taste

2 cups shredded cheese (any combination of mozzarella,

Parmigiano, asiago, provolone)

Preheat the oven to 375 degrees. Cover two large baking sheets with parchment paper. Place the cauliflower, Brussels sprouts, broccoli, onion and garlic into a large bowl and drizzle with a few tablespoons of olive oil, just enough to coat all. Toss well. Spread out on the prepared baking sheets, sprinkle with kosher salt and roast for 15 minutes, stirring halfway through, until golden brown.

Meanwhile, combine the crushed tomatoes with the extra virgin olive oil, herbs, peppers and salt in a small saucepan. Place over low heat, stir well and keep warm. Taste and add more salt if you like.remove the vegetables from the oven and pick out the garlic cloves. Squeeze the roasted garlic out of the skin and mash with a fork. Stir into the tomato sauce.in a 9-inch cast iron skillet, layer in half of the vegetables, half of the tomato sauce and half of the cheese. Repeat with the remaining vegetables, tomatoes and cheese, then sprinkle the herbs over all.

Place on the stove over low heat, until the sauce is bubbly. Slide the pan under the broiler and leave for 1-2 minutes, until melted and golden brown. Serve hot.

Note: Or substitute vegetables of your choice (carrots, squash, fennel, etc), enough to equal about 6 cups chopped vegetables.