1 1/4 LB Tomatoes, assorted in all sizes, cut into wedges if big or in half if small

3 TBSP EVOO

2 TBSP coarsely chopped fresh Oregano

Salt and Pepper, QB

Juice of 1 Lime, about 2 TBSP

1/4 Cup sliced Scallions (2 scallions)

2 1/2 LB Red Potatoes, sliced or chunked

Arrange tomatoes on a serving platter; season with salt and pepper. Drizzle with oil and lime juice; sprinkle with oregano.

Tomatoes with Oregano and Lime

Vegetable