I’m not great a throwing a meal together, so take that into consideration when you read this recipe. I have, however, had a dilemma that you may also have come across. This was my best shot at addressing the dilemma. I have local, organic veggies delivered every week and I also like to gather cool looking veggies at the grocery store. That’s not the dilemma. The dilemma is using them all up before the next delivery each week. I came up with a new recipe that worked. I got a 9×13 dish, filled it veggies, and roasted them at 375 for 1 hour. In my dish last week, I included acorn squash sliced, 1 onion chopped, cauliflower chopped, a can of chickpeas, and a bunch of grape tomatoes. On top, I sprinkled fennel seeds, pumpkin seeds and crasins. I drizzled everything with olive oil and added some salt and pepper. Yum! Let nothing go to waste!