Mediterranean Roasted Vegetable and Chickpea Salad

1. 1

   Place racks in upper and lower thirds of the oven and preheat oven to 400 F. Cut the eggplant, zucchini and squash into 1/2-inch thick cubes.

2. 2

   Remove tough ends from the asparagus and slice into 1/2-inch pieces.

3. 3

   Spread the sliced vegetables onto two rimmed baking sheets in a single layer.

4. 4

   Drizzle with half of the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

5. 5

   Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans once halfway though.

6. 6

   Remove from oven and set aside.

7. 7

   Meanwhile, in a small bowl or large measuring cup whisk together the remaining half of the olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon.

8. 8

   While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas.

9. 9

   Pour the dressing over the top and toss gently to coat.

10. 10

    Gently stir in the feta and parsley.

11. 11

    Serve with pita, quinoa, or couscous.

* Per serving · 4 servings · Values may vary.