Ingredients: Romaine Lettuce, Carrots, Red Onion, Green Pepper, Tomato, Olive Oil, Salt & Pepper.
Preheat oven to 425. Slice red onion and rub slice with olive oil and s&p. Place whole slices on foil-lined baking tray. Peel carrot and slice green pepper and rub with olive oil, s&p. Place on same baking tray. Cut "x" into top of tomato and rub with olive oil and s&p and put on baking tray. Roast for 25 minutes. In meantime, wash and cut romaine leaves and place on plate. After roasting vegetables, peel skin off green pepper and cut as desired. Place roasted vegetables on romaine. Dress as desired.