Who'd a thunk I'd be using the grill in the middle of December?

But it was quite balmy outside and that is what I did along with some broiled tomatoes, roasted potatoes and spinach.

Italian Roast Potatoes

NIGELLA LAWSON  Time1 1/4 hours  Yield4 servings

Vegan, Vegetarian, Garlic, Olive Oil, Oregano, Italian, Mediterranean

INGREDIENTS

2 ½ pounds waxy potatoes (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes

12 cloves garlic, peeled

2 teaspoons dried oregano

½ cup olive oil

 Salt

 Nutritional Information

PREPARATION

Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, 1 to 1 1/4 hours. (If the potatoes are crowded in the pan, they will take longer to crisp.)

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Tomatoes

Cut in half,  cored, salted, sprinkled with bread crumbs and a good grating cheese, topped with a pad of butter and broiled until bubbling.

Spinach sprinkled with water then put in a skillet with salt and vinegar and turned around until it cooked down.

Steak sprinkled with salt and let set at room temperature for an hour then grilled.