• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve, core, and slice bell pepper into 1/2-inch-thick strips.

• Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with 3/4 tsp Italian Seasoning (11/2 tsp for 4 servings), salt, and pepper. Place mushrooms, gill sides down, on one side of a baking sheet. • Toss bell pepper on empty side with a large drizzle of oil and 3/4 tsp Italian Seasoning (remaining seasoning for 4). Season generously with salt and pepper. • Roast on top rack until veggies are tender, 14-16 minutes. TIP: If mushrooms are done before pepper, remove mushrooms from sheet and continue roasting pepper. • Transfer veggies to a plate to cool slightly. TIP: Place plate in refrigerator to cool more quickly.

• While veggies roast, thinly slice cucumber into rounds. Dice tomato into 1/2-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have about 4 loose cups (8 cups for 4 servings). • Transfer chopped lettuce to a large bowl.

• In a small bowl (use a medium bowl for 4 servings), toss cucumber and tomato with Italian dressing. Set aside to marinate, tossing occasionally.

• Once roasted veggies have cooled slightly, slice mushrooms into 1/2-inchthick strips. • Add cucumber and tomato to bowl with lettuce, leaving marinade behind. TIP: Use a slotted spoon for easy transfer. • To bowl with marinade, add mayonnaise and 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Season with salt and pepper if desired. • To bowl with salad, add half the bell pepper and as much dressing as you like. Toss to coat.

• Divide salad between plates. Top with mushrooms, remaining bell pepper, Parmesan, and croutons. Serve.