1/2 cup olive oil
1 clove garlic, minced
1 medium onion, minced
1/2 large carrot, grated
1/2 teaspoon salt
1 tablespoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried basil
1 pinch dried rosemary
4 large potatoes, peeled and cubed
2 tablespoons olive oil
2 tablespoons lemon juice
1 cup chopped fresh parsley
1 cup chopped fresh mushrooms
1 cup chopped fresh spinach
1/4 cup chopped green bell pepper
Heat olive oil in a shallow dish or bowl in a large nonstick skillet over medium heat. Saute the garlic and onion in the olive oil until lightly browned. Season with rosemary, sage, basil, rosemary, basil, rosemary, basil, rosemary and sage. Spoon enough of the olive oil into the skillet to cover completely. Cook and stir the remaining olive oil, stirring occasionally, to coat.
Stir potatoes into the skillet. Stir them in the olive oil, lemon juice, parsley, mushrooms and spinach. Heat the oil to 450 degrees F (230 degrees C).
When the potatoes are cooked, stir them in the olive oil and lemon juice and cook another minute with the forks.
Meanwhile, in a large skillet, saute the cauliflower in 4 tablespoons olive oil until tender. Stir in the garlic, onion, carrot, salt, rosemary, sage and sage. Let the vegetables cool, then spoon into the skillet and cook until tender. Transfer the skillet to a large dish or bowl and add the lemon juice, parsley and mushrooms. Sprinkle with the garlic mixture.
Toss the vegetables with the olive oil mixture until they are coated with the lemon juice, parsley and mushrooms. Bring to a boil and cook over medium low heat until the vegetables are tender. Transfer this to a separate serving bowl and reserve the sauce for another use.