1.. In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat, reduce heat to medium, and cook for 10 minutes.

2.. Add broccoli flowerets and cook until tender, about 5 minutes. Drain potatoes and broccoli in a colander.

3.. While vegetables are cooking, in a large skillet, heat oil over medium heat. Add onion and saute until golden brown, about 10 minutes. Add garlic and thyme; cook, stirring, for 1 minute.

4.. Remove from heat and stir in potato mixture, lemon peel, and pepper.

5.. Preheat oven to 425°F. Place potato mixture in a 2 quart casserole and dot wiht margarine. Bake until heated through, about 20 to 25 minutes.

Serve immediately