Take advantage of summer's last crop. Fresh garden veggies are roasted until sweet and charred and tossed in with fun Tex Mex flavors.
6c. romaine lettuce, 1 zucchini sliced into half moons, 1 summer squash cut into half moons, 1 c. cherry tomatoes halved, 1 ear fresh corn cut from the cob, 1/2 red onion sliced thin, 1 tsp. chili powder, 1 lime, 1/2 c. crispy tortilla strips, 1/4 c. queso fresco cheese, Litehouse Jalapeno Ranch Dressing,
Preheat the oven to 400 degrees. Toss the zucchini, summer squash, tomatoes, corn, and red onion on a baking sheet with a drizzle of olive oil and the chili powder. Squeeze half of the lime juice over the vegetables and roast in the preheated oven until tender and slightly charred, about 20 minutes. Place 3 c. of the romaine lettuce in each bowl. Top with the roasted vegetable mixture, tortilla strips, queso fresco, Jalapeno Ranch Dressing, and remaining lime juice.