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)

• 4 eggplant cut in 1/2 inch slices
• 10 tablespoon extra virgin olive oil divided
• 2 ½ teaspoon dry oregano
• 2 ½ teaspoon dry thyme
• 3 onion coarsley chopped
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 pound cherry tomato
• 10 tablespoon Italian parsley minced
• 5 tablespoon balsamic vinegar
• 10 ounce feta cheese