Sicilian Lentil Power Bowl

Ingredients

2 zucchini, sliced length ways

2 Roma tomatoes, halved

2 red bell peppers, quartered

1/4 cup (60 mL) canola oil

1/2 tsp (2 mL) salt and pepper

1/2 tsp (2 mL) dried oregano

1/2 tsp (2 mL) nutmeg

6 cups (1.5 L) cooked split red lentils

1/2 lb (250 g) Feta cheese, crumbled

1 cup (250 mL) toasted pine nuts

1 cup (250 mL) sliced dried apricots