Roasted Meats with Ajvar

Preheat your oven to 200°C (180°C fan-assisted). Peel and cut the potatoes into larger cubes, the onion into wedges, and the bell peppers into thick strips. In a large bowl, toss the potatoes, onion, and bell peppers with 2 tbsp of olive oil, 1 tsp of salt, and half a tsp of black pepper.

Pat the chicken thighs and pork tenderloin dry with paper towels. Cut the pork tenderloin into 2-3 cm thick medallions. In another bowl, combine the remaining 2 tbsp of olive oil, 1 tsp of salt, half a tsp of black pepper, garlic powder, and sweet paprika. Toss the meats in this seasoned oil, ensuring they are fully coated.

Spread the seasoned vegetables evenly on a large baking sheet. Arrange the seasoned meats on top of the vegetables, making sure not to overcrowd the pan. Roast in the preheated oven for 40-45 minutes, or until the meats are cooked through and the potatoes are tender and golden brown. Flip the vegetables and meats once halfway through cooking.

Remove the baking sheet from the oven and let the meats rest for 5 minutes before slicing the pork tenderloin. Serve the roasted meats and vegetables hot, with a generous dollop of ajvar and garnished with fresh, chopped parsley.