Roasted Vegetables - cooking recipe

Ingredients

yellow squash
zucchini squash
onion
mushrooms
green, yellow or red bell peppers or mixture of colors
2 heads romaine lettuce
remaining olive oil from croutons with garlic removed
grated Parmesan cheese
6 flat anchovy fillets (commonly known as \"fuzzy fish\")
red wine vinegar
1/4 lemon
Worcestershire sauce
1 egg yolk

Preparation

Soak lettuce in cold water for 1 hour; remove, drain for 2 minutes and wrap in a large towel and put in the refrigerator for 2 hours before using.
Mash anchovy fillets with fork and mix with olive oil.
(If anchovies are omitted, substitute 1 teaspoon of German mustard.) Immediately before making this salad, break lettuce into bite size pieces and place into large salad bowl. Put slightly over 1/2 cup of remaining olive oil/garlic/anchovy mixture on cold lettuce and toss, making certain lettuce is completely covered.
More oil may be used if needed.
Beat egg yolks and spread over top of lettuce.
Squeeze lemon through strainer onto lettuce along with 3 tablespoons of red wine vinegar and a few splashes of Worcestershire.
Toss for one minute. Sprinkle Parmesan cheese over salad and toss a few times to mix. Serve immediately with a handful of croutons on each salad.