The first recipe is for Roasted Vegetables. The beauty of roasting is that you throw the ingredients into a pan and then walk away. Freedom in cooking is a beautiful thing. Preheat your oven to 375 degrees. Roughly chop up any other vegetables you like.
Carrots work, or green beans, onion, zucchini, broccoli, anything relatively fibrous.
Sprinkle three or four tablespoons of oregano over veggies, along with liberal salt and red-hot pepper flakes. Juice a lemon and add with a cup and a half of water. Finally, drizzle with two or three tablespoons of olive oil. Roast in the oven for 15 to 20 minutes or until the potatoes are tender. This dish can be served as a main or side dish.