Mediterranean Roasted Vegetable and Chickpea Salad

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

Spread the sliced vegetables onto two rimmed baking sheets in a single layer. Drizzle with half of the olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans once halfway though. Remove from oven and set aside.

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.

While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas. Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.