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.