Escalivada with Lemon Parsley Vinaigrette

Ingredients

• 1 green bell pepper
• 1 medium red onion, peeled and cut into wedges
• 1 red bell pepper
• 1 small eggplant, trimmed and sliced crosswise
• 1 tbsp (15 mL) chopped fresh thyme
• 1 zucchini, sliced lengthwise
• 1/3 cup (75 mL) fresh lemon juice
• 2 tbsp (25 mL) chopped fresh parsley
• Olive oil
• Salt and freshly ground black pepper

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