8 small carrots, sliced into rounds
• 6 small zucchini, sliced into rounds
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 3 squash, sliced into rounds
• 1 (15.5-oz.) can chickpeas
• Salt and pepper to taste
• 3 heads romaine lettuce, washed and torn into small pieces
• 1 cup cucumbers, sliced
• 2 ripe red tomatoes, sliced
• Vinaigrette dressing of your choice

Recipe from Bob Harper

1. Preheat oven to 425º
2. Toss together carrots, zucchini, peppers, yellow squash and chickpeas on a large sheet pan. Sprinkle with salt and pepper and lightly spray with olive oil. Roast for 30 to 35 minutes, stirring once. Let cool.
3. In a large bowl, combine lettuce, cucumber and tomatoes. Add grilled vegetables and toss with dressing.

Serves: 3 to 4
Prep time: 10 minutes
Cooking time: 35 minutes

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