Meals Matter

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Contributed By: chelseamarie
Adapted from The Complete Vegetarian Cookbook

This is a comforting recipe that uses many vegetables with high nutrient contents.

Ingredients

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

Preparation

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!

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