Preparation time: 25 minutes
Cooking time: 40 minutes

• 1 butternut squash (peeled and cubed)
• 2 red bell peppers (quartered)
• 4 slender eggplants (cut in half, lengthwise)
• 4 small onions (quartered)
• 2 10 oz cans chickpeas
• 2 tablespoons flat-leaf parsley
• Olive oil for brushing

Dressing

• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh thyme or 1/2 tablespoon dried thyme
• 1 teaspoon cayenne pepper

1. Preheat oven to 450 degrees. Brush two baking trays with oil and lay out vegetables in a single layer. Brush with oil. Bake for 40 minutes. If desired, vegetables can be brushed and grilled quickly over a BBQ (approx. 10 minutes).

2. Cool vegetables

3. Chop vegetables (large chop) and add chickpeas

4. Whisk together all dressing ingredients. Add salt to taste and add to vegetables. Sprinkle with parsley and serve.

*Dave William suggests a crisp Chardonnay or an Oregon Pinot Gris