Thoroughly clean and wash the broccoli and cauliflower, then chop them into small pieces.

In a large pot, add the chopped broccoli and boil in salted water for about 3 minutes until slightly tender but still bright green.

In another pot, place the cauliflower florets, add boiling water to cover them along with milk and some salt. Cook for approximately 5 minutes until fork-tender.

In a non-stick skillet, drizzle olive oil and add the chopped onion and carrot. Sauté over medium heat until the onion turns golden brown.

Transfer the cooked broccoli and cauliflower to the skillet with the sautéed onion and carrot, then add the diced bell pepper and halved cherry tomatoes, mixing everything well.

Give the medley a good stir to ensure all flavors are combined, taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with fresh parsley.