Categories: Sides
Ingredients
- 1 pound small red potatoes, quartered
- 2 small eggplants, cut into 1/2-inch half-moons
- 1 medium-size sweet onion, sliced
- 1 medium-size green bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 lemon
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon fresh chopped oregano
- 1 tablespoon chopped mint
- 2 ounces reduced-fat feta crumbles
Directions
- Heat oven to 425 degree F. In a large roasting pan, toss together the potatoes, eggplants, onion, green pepper, 2 tablespoons of the olive oil, the garlic salt and pepper. Peel off the lemon zest with a peeler and add to mixture. Reserve lemon. Roast vegetables at 425 degree F for 30 minutes, stirring twice. Add chickpeas and roast an additional 15 minutes. Stir in juice from lemon, oregano and mint. Top with feta crumbles and drizzle with remaining tablespoon olive oil.