This recipe is tailored to the week’s box, but any vegetables will work, taking into account the cooking times for each individual one. I have the tougher vegetables cooking for a longer period and then add in the quick cooking ones halfway through.

1-2 pounds Yukon Gold potatoes, quartered
2 carrots, peeled and sliced into coins
2 leeks, sliced and then washed
2 tablespoons olive oil, divided
1 teaspoon salt divided
1/2 teaspoon dried oregano
3 summer squash, cut into large chunks about 3/4”
1/2 bunch kale, chopped

Heat the oven to 450 degrees, while you chop all of the vegetables. In a large bowl, toss the potatoes, carrots and leeks with 1 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon oregano. Place these vegetables onto a parchment or foil lined baking sheet and cook in the oven for 10 minutes. In the same bowl, now add the squash and kale, tossing with the remaining oil and salt. When the 10 minutes is finished, remove the baking sheet and add the squash and kale to the potato mix. Stir gently to combine and return to the oven for another 10-15 minutes until the potatoes are soft. Eat right away or at room temperature.