Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers 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 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.
Roasted lemon potatoes, broccoli and peppers https://immigrantstable.com/roasted-lemon-potatoes-broccoli-and-bell-peppers/ January 20, 2018