1 teaspoon dried Oregano
2 Zucchini, quartered lengt-wise and cut into 1" pieces
1 medium Eggplant, cut into bite-size chunks
1 can Chickpeas, drained and rinsed
1/2 tablespoon Olive Oil
1 cup reduced-fat Feta Cheese, crumbled
4 cups fresh Baby Spinach Leaves
4 cups chopped Romaine Lettuce
Balsamic-Roasted Red Pepper Dressing
Preheat oven to 425 degrees. On a foil lined sheet pan, toss together salt, oregano, zucchini, eggplant, chickpeas, and olive oil. Bake for 22 to 26 minutes. Let cool.
Meanwhile, toss spinach and romaine together and divide evenly onto 4 plates (or bowls). Top each serving with 1/4 cup feta, 3 tablespoons dressing, and a quarter of the cooled chickpea mixture. Serve and enjoy.