Ingredients
- 1 cup lentil, cooked
- 1 medium eggplant, cut into 4 pieces
- 1 red bell pepper, deseeded and halved
- 1 medium zucchini, sliced
- 1 large tomato, halved
- 2 garlic clove, finely minced
- 1/4 cup cilantro, chopped, for garnish
- 1 teaspoon thyme
- 2 tablespoon olive oil
- salt and pepper to tasted
Instructions
- Preheat the oven to 400 degrees. Place the bell pepper on the baking pan skin side up. Arrange the zucchini, eggplant, and tomato, on the pan, drizzle with oil, sprinkle the garlic and thyme. Coat evenly and bake for 20-30 minutes or until vegetables are tender.
- Place the lentil in a bowl, add the roasted vegetables, pour the dressing, stir and toss to coat. Garnish with cilantro.