By Micki Brown
1 small head purple cauliflower, cut into florets
1 large red bell pepper, seeded and cut into rings
1 medium white sweet potato, peeled and cut into rounds
2 blue potatoes, sliced into rounds
¼ cup extra virgin olive oil
1 tsp sea salt
½ tsp black pepper
1 tbsp garlic, minced
¼ cup parmesan cheese, grated
Combine the olive oil, garlic, salt and pepper together in a 1-gallon plastic bag. Add the veggies. Shake well until veggies are well coated.
Preheat oven to 400 degrees F. Place veggies on a rimmed cookie sheet. Place veggies in the oven and roast for 40-50 minutes, flipping them half way through.
Remove the veggies from the oven and sprinkle the parmesan cheese over the top.
Return the veggies to the oven and roast for 5 minutes or until the parmesan is melted and slightly browned.