This meal was inspired by….cleaning out the fridge. Some nights, I’m in the mood for a home-cooked meal, but too lazy to go food shopping. Solution: get creative with what I’ve got.
Although this dish looks complex, and it is, it was extremely simple to make! This colorful smorgasbord consists of mushrooms, cabbage, cannelloni beans, spinach, zucchini noodles (I used a spiralizer to make these the other night and had leftovers), roasted potatoes, and fresh thyme. Aside from the roasted potatoes, this is a one-dish-wonder! In the time it took for the potatoes to roast, I sautéed the veggies in my favorite cast iron skillet (pro tip: a great source of iron is to cook in an iron skillet!).

The best part about this dish is, when you recreate it, there are infinite possibilities/substitutions! I think the roasted potatoes are a star here, so try to keep them in. Try experimenting with other veggies like eggplant, leeks, or sweet corn!