Prep all vegetables (button mushrooms, carrot, cauliflower, baby potatoes, garlic).

Heat olive oil in a flat skillet.

Add baby potatoes, sprinkle with salt, and sauté for a few seconds.

Cover and cook for 25 minutes, checking regularly for even roasting.

Remove potatoes and set aside.

Heat olive oil in another flat skillet.

Add cauliflower and carrot, sprinkle with salt, and sauté for a few minutes.

Cover and cook for 20 minutes, checking regularly.

Transfer cauliflower and carrot to a bowl.

Add more olive oil to the same pan.

Add mushroom and garlic cloves, sprinkle with salt.

Cover and roast until mushrooms sweat a little (about 5 minutes).

Add roasted cauliflower, carrot, mushroom, and garlic cloves to the pan with baby potatoes.

Sprinkle with red chilli flakes, oregano, thyme, chopped basil leaves, and salt.

Toss to combine.

Serve hot.