Roasted Potato Capsicum Onion Tomato Medley

1.Preheat the oven to 200°C (390°F).

2.Wash and peel the potatoes, then chop them into small cubes.

3.Cut the capsicums into strips and slice the onions thinly.

4.Quarter the tomatoes and remove the seeds.

5.In a large bowl, toss the chopped potatoes, capsicum strips, sliced onions, and quartered tomatoes with olive oil until evenly coated.

6.Season the vegetables with your favorite herbs and spices, such as paprika, oregano, and garlic powder. Mix well to ensure all vegetables are seasoned.

7.Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.

8.Roast in the preheated oven for about 30-35 minutes or until the potatoes are golden brown and crispy, stirring halfway through for even cooking.

9.Once roasted, remove from the oven and serve hot as a side dish or as a standalone meal.