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Roasted lemon potatoes, broccoli and peppers

Roasted lemon potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Course: Side Dish , Appetizer
Cuisine: Middle Eastern , Vegan

Ingredients

  • 1 lb potatoes
  • 2-3 lemons
  • 2 crowns of broccoli
  • 2 bell peppers
  • ½ teaspoon Turmeric
  • 1 TB paprika
  • ½ TB dried minced onion
  • 1 teaspoon chilli powder
  • 1 teaspoon garlic powder
  • ½ tablespoon dried oregano
  • ½ tablespoon dried thyme
  • ⅛ cup olive oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.
  2. In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated. 
  3. Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.
  4. Roast at 425F for 30 mins. Serve immediately, making sure to get all the dressing out of the pan. Roasted lemon potatoes, broccoli and peppers will keep in the fridge in a sealed container for five days, their flavours intensifying.