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Preheat your oven to 425°F (220°C).
Wash the vegetables thoroughly under cold water.
Chop the broccoli and cauliflower into bite-sized florets, slice the carrots into rounds, and chop the red and yellow bell peppers into pieces.
In a large mixing bowl, combine all the chopped vegetables.
Drizzle with olive oil and add minced garlic, salt, pepper, oregano, and thyme. Toss to coat evenly.
Spread the seasoned vegetables evenly on a large baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Remove from the oven and transfer to a serving dish.
Garnish with fresh chopped parsley before serving.