Roasted Summer Vegetable Salad on Charred Romaine - alive magazine

Ingredients

• 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 (30 mL) extra-virgin olive oil
• Generous pinch salt
• Freshly ground black pepper, to taste
• 1/2 cup (125 mL) cooked French lentils
• 1 Tbsp (15 mL) red wine vinegar
• 2 tsp (10 ml) liquid honey or maple syrup
• 1/4 tsp (1 mL) crushed red pepper flakes
• 3 romaine hearts, trimmed
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/4 cup (60 mL) grated pecorino Romano
• 1 Tbsp (15 mL) well-aged balsamic vinegar
• 3 Tbsp (45 mL) chopped fresh basil