These summer vegetables are a win-win. With a drizzle of the freshest extra-virgin olive oil and a well-aged balsamic, it’s about as close to the flavors of Italy as you can get.
Why char fresh lettuce?
Charring romaine adds a lovely smoky flavor to this dish. Alternatively, serve vegetables spooned into fresh radicchio leaves for another interesting twist. Radicchio has a subtle bitterness that blends well with the sweetness of the roasted vegetables.
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Versatility plus!
Summer roasted vegetables are so versatile: you can serve on toasted slices of crusty sourdough bread with goats’ cheese and avocado, or serve on a bed of whipped feta cheese with olives. The possibilities are endless!
- 1/2 large sweet onion diced
- 4 garlic cloves peeled, smashed, and minced
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- 1 small zucchini diced
- 1 large jalapeno pepper seeded and diced
- 2 Tbsp extra-virgin olive oil
- pinch Generoussalt
- freshly ground black pepper to taste
- 1/2 cup cooked French lentils
- 1 Tbsp red wine vinegar
- 2 tsp liquid honey or maple syrup
- 1/4 tsp crushed red pepper flakes
- 3 romaine hearts trimmed
- 1 Tbsp extra-virgin olive oil
- 1/4 cup grated pecorino Romano
- 1 Tbsp well-aged balsamic vinegar
- 3 Tbsp chopped fresh basil
- Preheat oven to 400 F. Lightly oil large baking sheet and set aside.
- In large bowl, combine onion, garlic, peppers, and zucchini. Drizzle with oil and sprinkle with a little salt and freshly ground black pepper. You should have about 5 cups. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack in preheated oven for 30 to 45 minutes, or until slightly golden tinged. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.) When done as preferred, transfer vegetables to large bowl and stir in cooked lentils, red wine vinegar, honey, and crushed red pepper flakes. Taste and add more seasonings, if you wish. Can be made a day ahead and refrigerated. Bring to room temperature before using. It’s delicious hot or cold.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.) Cut romaine hearts in half, lengthwise. Brush cut sides with olive oil. Place romaine hearts, cut side down, on grill and cook, turning once, until charred and slightly wilted, about 3 minutes, depending on heat. Transfer, cut side up, to serving platter. Scatter roasted vegetable salad overtop, dividing evenly among romaine hearts. Sprinkle with grated pecorino and drizzle with extra-virgin olive oil, balsamic vinegar, and chopped fresh basil.
Per serving: 141 calories; 5 g protein; 9 g fat (2 g sat. fat); 14 g total carbohydrates (5 g sugar, 3 g fiber); 121 mg sodium
