Roasted califlower with herbs

I love the oven and being able to roast delicious goodies in there. This dish took about 15 minutes and there are left over goodies to play with for tomorrows breakfast.

Preheat oven to 400
Prep all ingredients
Mix all the ingredients in a large bowl except the chives, parsley and lime

1 head Califlower, chopped into chunks
4 roma tomatoes, sliced into thin wedges
6 stems fresh oregano, taken off the stems
1 stem rosemary, taken off the stems and chopped
1 onion, diced
3 cloves garlic, minced
2 teaspoons salt
3 Tablespoons olive oil
1 Tablespoon agave
10 chives
5 stems parsley
1 wedge lime
Fresh black pepper to taste

2 red bellpeppers, whole

Place the mixed veggies and the whole red bell peppers on a cookie sheet lined with parchment or tin foil for easy cleanup.
Bake for 10 minutes
Stir once and turn bell peppers
Set oven to broil, broil on high for 5 minutes or until slightly golden brown
If the peppers are not charred keep them in the oven and remove the cauliflower.

Top the roasted veggie with the chives, chopped fine and the parsley, squirt with lime a twist of black pepper and enjoy!

These veggies are great over Fusilli pasta as well, topped with Parmesan, Olive oil and salt.

After dinner peel the bell peppers and place them in a jar with the juices thrown from them and the roasted veggies.

Tomorrow morning I will make a roasted red pepper fritatta with cauliflower. It will be smashing!