There are endless variations to this. I prefer this served hot in a wrap, but leftovers are good cold.
Combine
1 head medium cauliflower, cut into florets 1/4 inch thick
5-6 peeled cloves of garlic, whole
Options: substitute broccoflower for cauliflower for more flavor; include diced eggplant as another ingredient.
Coat with4 tablespoons olive oil
Roast on the center rack of a 400 degree oven for 15 minutes in a flat roasting pan or cookie sheet, spreading out the vegetables evenly.
Afterward, add to the other side of the pan a mixture of4 oz. sliced mushrooms
10-16 oz. cherry or grape tomatoes, halved
1 red or yellow pepper, diced
Options: add diced zucchini, crushed red pepper, salt and pepper.
Roast for 15 minutes more. Mix with cauliflower and garlic, then roast for 5 minutes.
Options: combine roasted vegetables with fettucine or other thin pasta. Add 1/2 cup sliced black olives. Add parmesan.
Combine and serve.