| 1/4 pound | Butternut Squash, chopped |
| 1/4 cup | Red Bell Pepper, chopped |
| 2 | Eggplants, chopped |
| 1 c | Red onions, chopped |
| 1/3 c | Water to sprinkle |
| 1 can | Chickpeas |
| 1/3 cup | Lemon juice |
| 1 | Garlic clove, minced |
| 1 tablespoon | Fresh flat-leaf Parsley, chopped |
| 1 tablespoon | Fresh Thyme, chopped |
| | To taste, black pepper |
1. Pre-heat oven to 375 F. Lay out all chopped vegetables (except chickpeas) on a roasting sheet or cookie sheet and sprinkle with water.
2. Roast for 30 minutes, or until vegetables are tender. Cool. Add to bowl with the chickpeas and half of the parsley.
3. In a smaller bowl, whisk together the lemon juice, minced garlic, and thyme. Add black pepper if desired.
4. Combine with vegetables, top with the rest of the parsley, and have a great lunch!