Greek-Style Roasted Vegetables

1 pound small red potatoes, quartered
2 small eggplants, cut into 1/2-inch half moons
1 medium size sweet onion, sliced
1 green bell pepper, sliced
3 tablespoons olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1 lemon
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon each chopped oregano and chopped mint
2 ounces feta cheese, crumbled

Heat oven to 425 degrees F.

In a roasting pan, toss together first 4 ingredients, 2 tablespoons oil, garlic salt and pepper. Peel off the lemon zest and add to mixture. Reserve lemon. Roast vegetables 30 minutes.

Add chickpeas and roast an additional 15 minutes.

Stir in juice from lemon, oregano and mint. Top with cheese and drizzle with remaining oil.

Makes 4 servings.