Roasted Potatoes, Broccoli, Corn, Tomato

One of my favorite ways to cook is to just have a pile of ingredients land on my kitchen counter and spontaneously prepare a meal from them.  I find this challenge rewarding, as I get a chance to rely on creativity and spontaneous instincts.

Here, I roasted potato wedges in a 400 degree oven until browned and just a bit crispy. I blanched the broccoli while the potatoes roasted.  When these tasks were completed, I chopped two cloves of garlic, took the kernels off an ear of corn and diced a small tomato.  I tossed the garlic and a dash of red pepper flakes in a hot pan with olive oil, then combined all of the above into the pan in order to coat them in the garlic and chili infused oil. Salt, pepper, a squeeze of lemon juice and you're ready to eat.  Add some herbs, chives, curry, cheese or anything else you think would work.  I served this as a side dish for a steak, so I wanted to keep it pretty simple.