• 1 can (14-19oz) butter beans, drained and rinsed
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 small-medium zucchini, cut into 1/2 inch rounds
• 1/2 small red onion, 1/2 inch slices
• 10 garlic cloves, smashed
• 2 cups chopped eggplant (1/2 inch pieces)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 4 cod filets (5-6oz each)

For the Greek dressing

• 1/2 cup olive oil
• 1/2 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of one lemon
• 1/2 tbsp red wine vinegar
• 2 small garlic cloves, pressed
• 1 lemon, sliced into 8 rounds

For the toppings

• 2 tbsp pumpkin or sunflower seeds
• 1/4 cup minced fresh dill
• tzatziki for serving if desired (use our delicious tzatziki recipe)