Provencal Vegetables with Olives and Pine Nuts

Chop up about 3 sweet potatoes. Put in a bowl and drizzle some olive oil and sprinkle some salt on top. Use your hands or a spoon to coat evenly. Put the sweet potatoes on a baking sheet and bake at 425 until nice and roasty. You should also roast a whole bulb of garlic. To do this, I take the bulb and chop off just the tip, exposing most of the cloves (don't worry if some cloves are not cut into). Place it on the baking sheet and drizzle with olive oil. Bake about 30 minutes (should take about the same amount of time as the sweet potatoes.

Meanwhile caramelize sliced onions by sauteing on med heat for a long time, stirring and adjusting the heat as necessary to keep from burning. Once they get close, add chopped up red pepper and slices of yellow summer squash. When this is almost done, add a few heaping handfuls of baby spinach and saute until wilted.

Add in the sweet potatoes and arrange the veggie mixture on a plate topped with toasted pine nuts, whole kalamata olives, and shaved parmesan cheese. Serve with french bread, cheeses, and your roasted garlic.

Alternatives: You can roast the onion with the sweet potatoes instead of sauteing them. You can also roast potatoes with the sweet potatoes (prepare the same way you do the sweet potatoes) if you need more starch (if you aren't having bread say).