Okay, this one is really easy and you can do it with just about anything you have in the fridge. I call it scavenging and am always amazed at how simple delicious food can be! You can use whatever quantities you want – depending on how much you want to make.

Ingredients

• 1 cauliflower
• 4 carrots
• 4 potatoes
• fresh oregano (rosemary is good too)
• extra virgin olive oil
• sea salt & pepper

Preparation

Preheat oven to 350F. Rinse all of the veggies. Here’s what’s important, cut each veggie into about the same size – you can go large or bite-size but be consistent (smaller cuts will cook faster). Put everything in a roasting pan/baking sheet – whatever you’ve got – and then toss with olive oil, salt & pepper. I’m a big fan of good extra virgin olive oil and sea salt. Set the fresh oregano around the edges, this adds a wonderful aroma to the dish. You could also chop it up and mix it in with the veggies.  Cook for 30-45 mins. Serve alongside chicken, fish or tofu. Enjoy!

Recipe inspired by last week’s box & created in Natasha’s experimental kitchen.

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