Roasted Summer Vegetable Salad on Charred Romaine
Servings
6
Servings
6
Ingredients
Roasted vegetable salad
  • 1/2 large sweet oniondiced
  • 4 garlic clovespeeled, smashed, and minced
  • 1 red bell pepperseeded and diced
  • 1 yellow bell pepperseeded and diced
  • 1 small zucchinidiced
  • 1 large jalapeno pepperseeded and diced
  • 2 Tbsp extra-virgin olive oil
  • pinch Generoussalt
  • freshly ground black pepperto taste
  • 1/2cup cooked French lentils
  • 1 Tbsp red wine vinegar
  • 2tsp liquid honey or maple syrup
  • 1/4tsp crushed red pepper flakes
Charred romaine
  • 3 romaine heartstrimmed
  • 1 Tbsp extra-virgin olive oil
  • 1/4cup grated pecorino Romano
  • 1 Tbsp well-aged balsamic vinegar
  • 3 Tbsp chopped fresh basil
Instructions
  1. Preheat oven to 400 F. Lightly oil large baking sheet and set aside.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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