We always seem to have a variety of vegetables in the produce drawer, on the verge of being thrown out and replaced after my Tuesday Farmers' Market run. It's Monday night and I really didn't feel like cooking, so I picked up a roast chicken and side of rice from a local Thai take out. When I got home, I decided to put the leftover vegetables to good use and created a quick chicken curry with roasted vegetables. From the produce drawer, I rescued 2 carrots, 2 zucchini, 1/2 head of cauliflower and a piece of ginger. From the pantry, I rescued 5 baby potatoes and an onion. I cut up all the vegetables, drizzled with olive oil, salt and pepper, and roasted them while I prepared a quick curry sauce with garlic, ginger, red curry paste, coconut milk and some additional spices. I shredded the chicken and added it to the curry sauce. For plating, I put a small mound of rice in the center of the plate, spooned the chicken curry over the top, and arranged the roasted vegetables around the outside. Quick and truly delicious. It was also a healthier version of curry by only lightly coating the chicken with the curry sauce and having the roasted vegetables on the side to enjoy the roasted, caramelized flavors.