Roasted Vegetable and Lentil Salad

This was a super easy salad, and so good served over labneh with pita bread. 

Lentils with roasted vegetables- I simply roasted cubed eggplant, red pepper, and zucchini with Za’atar, salt, and olive oil for 15-20 min at 425, then mixed it with fresh cilantro, parsley, and chives from the garden and a package of cooked lentils. I served over labneh to make this I simply stained Greek yogurt. 

Easy recipes are simply the best. 

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