Roasted Vegetable Medley with Herb Potatoes

This delightful dish features a medley of roasted yellow onions, vibrant bell peppers, and crisp broccoli florets, complemented by herb-infused small potatoes. The combination of sweet caramelized onions and the earthy flavor of roasted vegetables creates a satisfying and colorful side dish or main course. It's naturally vegetarian and can easily be made vegan, making it a perfect option for various dietary needs.

Ingredients:

• 2 yellow onions, sliced
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound small potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved small potatoes with 2 tablespoons of olive oil, thyme, garlic powder, salt, and pepper until well coated.
3. Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for about 20 minutes.
4. While the potatoes are roasting, prepare the vegetables. In the same bowl, combine the sliced onions, broccoli florets, and chopped bell peppers with the remaining tablespoon of olive oil, salt, and pepper.
5. After 20 minutes, remove the potatoes from the oven, stir them, and add the vegetable mixture to the baking sheet.
6. Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and lightly charred.
7. Remove from the oven and garnish with fresh parsley before serving.