For the Steaks:

1. Heat a heavy cast iron frying pan with the olive oil. Place the steaks in the pan and cook until one side has a beautiful golden color.
2. Flip and finish cooking on the other side.
3. The steak becomes more well-done as it becomes more firm when gently pressed. The cooking time depends on the thickness of the steak.

For the Baked Vegetables:

1. Combine all of the ingredients for the marinade in a small bowl and mix.
2. Preheat Oven 350 degrees F.
3. Place all of the sliced vegetables in a bowl and pour the marinade over the vegetables.
4. Refrigerate until ready bake.
5. Place the marinated vegetables as a single layer on a baking pan.
6. Bake 40 – 45 minutes or until a slight char appears on the vegetables.
7. Grate a little Parmesan cheese over the vegetables before serving.

Hasselback Potatoes:

1. Preheat Oven 425 degrees F.
2. Wash and dry the potatoes.
3. Rest the potato on a serving spoon. Cut slices in the potato ¼ inch apart, stopping when the knife touches the spoon.
4. Combine the ingredients for the oil mixture in a small bowl.
5. Place the potatoes in a baking dish. Brush the potatoes all over; including the bottom, with the oil mixture.
6. Bake the potatoes for 30 minutes; then brush the potatoes with the oil mixture once more.
7. Bake another 35 – 40 minutes or until the potatoes are nice and crispy.
8. Remove the potatoes from the oven and grate with the Parmesan cheese and serve.