Thyme Roasted Vegetables with Lentils & Black Beans

Ingredients

• 2 Tbsp (30 mL) canola oil
• 2 garlic cloves, minced
• 1 tsp (5 mL) honey
• 1/2 lb (250 g) asparagus, ends trimmed, cut into thirds
• 3 cups (750 mL) red and yellow bell peppers, cut into 1/2 inch pieces
• 1 zucchini, quartered and sliced on bias
• 1 Tbsp (15 mL) fresh thyme leaves
• dash, salt and ground black pepper
• 1/2 cup (125 mL) cooked black beans
• 1/2 cup (125 mL) cooked green lentils
• 2 tsp (10 mL) lemon juice