Make ahead note:

Vegetables can be prepared early in the day and refrigerated. Serve at room temperature.

Ingredients:

• A selection of 4-6 of the following vegetables
• 2 fennel bulbs, half or quarter, depending on size
• 1-1/2 Lb. Sweet potatoes peeled and chopped
• 1 red pepper, seeded and cut into 1 inch strips
• 1 green pepper, seeded and cut into 1 inch strips
• 1 red onion, peeled and cut into 1 inch chop
• 1 yellow squash, cut into 1-inch pieces
• 2 zucchini, cut into 1-inch pieces
• 1 head of garlic
• 1 tea extra virgin olive oil
• 2 Tbl red wine or cider vinegar
• 3 Tbl extra virgin olive oil
• 2 Tbl grated Parmesan cheese

The vegetables can be grilled or roasted in a 400-degree oven. Trim off the top 1/4 inch of the head of garlic and dot with oil. Cover with aluminum foil and bake for 40 minutes. Remove and cool.

Salt and pepper the veggies and place on grill and cook until they are golden and soft. This should take about 35 minutes in oven. Place in serving bowl. Squeeze garlic from skin into a small bowl. Add vinegar, oil and cheese and whisk well. Pour over roasted vegetables.