Baked vegetables al forno

Ingredients (serves 8):

• 2 yellow bell peppers, cut into 3cm pieces
• 2 red bell peppers, cut into 3cm pieces
• 450g (about 1-2) golden nugget pumpkin, seeds removed, cut into 3cm pieces
• 2 red onions, skin on, cut into wedges
• 2 brown onions, skin on, cut into 5mm-thick slices
• 1 large sweet potato, peeled, cut into wedges
• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 6 thyme sprigs 

Method:

1. Preheat oven to 190C and grease two large baking trays.
2. Place all the vegetables on the trays. In a small bowl, mix the olive oil and garlic, pick the leaves from three thyme sprigs and add to the oil.
3. Drizzle over the vegetables, season with salt and pepper, scatter with the remaining thyme sprigs.
4. Bake for 40 minutes until the vegetables are cooked and golden at the edges.
5. Serve hot or at room temperature.