Roasted Lemon Potatoes, Broccoli and Capsicum

500g potatoes
2-3 lemons
2 heads of broccoli
2 red capsicum
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

Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut capsicum into thick strips.

In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated.

Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.

Roast at 220C 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.

from: www.immigrantstable.com