2 heirloom carrots
1 red bell pepper
1 red onion
¼ cup toasted pepitas
A handful of fresh oregano leaves
1/2 small radicchio
2 cups of arugula
3 tbsp extra virgin olive oil
1 tbsp honey
Salt and pepper
Cut the carrots, peppers, and onions evenly and toss them into a bowl seasoning them with, salt, pepper olive oil, oregano leaves, and a touch of chili flakes.
Spread the veggies over a baking sheet with parchment paper. Preheat the oven to 365° and bake for 15 minutes until nice and golden brown. While the veggies are roasting, add the pepitas to a small baking sheet and roast for 4-6 minutes at the same temperature.
Wash the arugula and the radicchio, thinly slice both, and then add to a bowl. Add cooled roasted veggies and pepitas. Drizzle with extra virigin olive oil and a squeeze of lemon juice, and season with salt and pepper. Add a light drizzle of honey and sprinkle with fresh oregano leaves.
Plate and enjoy with Zucchine alla Parmigiana!