Thyme Roasted Vegetables with Lentils & Black Beans

Directions

1. For the roasted vegetables: Position an oven rack in the center of the oven and preheat oven to 425˚F (220˚C).
2. Combine oil with minced garlic and honey. In a large bowl, toss together asparagus, peppers, zucchini, oil mixture, thyme, and season with salt and pepper. Spread vegetable medley out on a tray in a single layer. Roast in oven until golden, approximately 15-20 minutes, tossing after 10 minutes. Add black beans and lentils, stirring until fully incorporated. Return to the oven for another 3-5 minutes to heat the beans and lentils through. Do not overcook as the beans and lentils will appear dry.
3. Remove from oven, season with salt, pepper, and lemon juice. Serve immediately.