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 English cucumber peeled and diced
• 5 tomato cut into wedges
• 1 cup pitted olives
• 1 cup red onion slivered
• 5 tablespoon extra virgin olive oil
• 3 tablespoon fresh lemon juice about 1 large lemon
• 1 cup Feta cheese crumbled
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

• 1 pound mixed greens
• 1½ pound orange peeled and segmented
• 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
• 4 tablespoon walnuts chopped

For the vinaigrette:

• 1 orange large, juiced
• 2 lemon juiced
• 1 teaspoon granulated sugar
• ¼ cup avocado oil or extra virgin olive oil
• ¼ teaspoon Kosher salt or to taste
• ⅛ teaspoon freshly ground black pepper or to taste