Ingredients

• 4 whole slender eggplants (halved lengthwise)
• 4 whole zucchini (halved lengthwise)
• 2 whole red bell peppers (halved)
• 2 10.5 oz cans Chickpeas (drained and rinsed)
• 1 pound sweet potato (peeled and cubed)
• 4 whole onions (quartered)
• 1/2 cup fat free Italian dressing
• 1 clove garlic (crushed)
• 2 tbs Italian parsley (chopped)
• 1 spray MarDona Garlic or Lemon Olive Oil Spray
• 1 tbs thyme (chopped)

Directions

1. Preheat oven to 450 Degrees. Line two baking sheets with parchment paper and lay out vegetables in a single layer. Lightly spray with oil. 2. Bake for 40 minutes or until vegetables are tender and begin to brown slightly on the edges and cool (remove the skins of the peppers, if desired). 3. Chop the red pepper, eggplant, and zucchini into pieces, and then put into a bowl with the chickpeas and half of the Italian parsley. 4. Wisk together the dressing ingredients (Italian dressing, crushed garlic clove, chopped thyme). Season with salt and freshly ground pepper, then toss with the vegetables. Leave for 30 minutes, then sprinkle with the rest of the parsley before serving. Pair with your favorite lean protein for a nutritious, flavor-packed meal.