Description

1. Preheat the oven to 425 degrees F.
2. Place zucchini and squash circles on a baking sheet and drizzle with 2 tablespoons extra virgin olive oil, garlic powder, and Romano cheese. Roast in the oven until crispy and lightly browned, about 20 minutes. Remove from oven and set aside.
3. Place lentils, garbanzo beans, dill, and onion in a large bowl. Pour the remaining olive oil from the baking sheet into the bowl, and add the squash and zucchini.
4. In a small bowl, whisk together balsamic vinegar, remaining 5 tablespoons olive oil, and salt and pepper to taste. Pour over salad and toss to combine.
5. Sprinkle on more Romano cheese (if desired) and serve immediately.