Vegetables

• 1 head cauliflower medium, cut into florets
• 1 1/2 cup cremini mushroom halved
• 1 bulb fennel large, julienned
• 2 each red bell pepper large, thickly sliced
• 2 each zucchini large, cut into sticks
• 5 each Roma tomato medium
• 1 each red onion large, sliced into wedges

Marinade

• 6 tablespoon extra virgin olive oil
• 2 tablespoon red wine vinegar
• 1 tablespoon honey sub maple syrup for vegan
• 3 clove garlic sliced thinly
• 2 tablespoon fresh rosemary chopped
• 1/4 cup Italian parsley chopped
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper

Optional

• 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

• 3 tablespoon extra-virgin olive oil
• 2 piece shallot large, minced
• 1 tablespoon yellow mustard seeds
• 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste

• 3 tablespoon extra-virgin olive oil
• 5 stalk green onion Use both the white and light green parts of the green onions
• 1 tablespoon yellow mustard seeds
• 1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
• 1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
• 1 teaspoon Kosher salt more or less to taste
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 2 tablespoon fresh lemon juice more or less to taste

• 4 1/2 pound Roma tomato about 20 small
• 6 tablespoon Italian parsley (flatleaf) finely chopped
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoon extra virgin olive oil