Gather all your ingredients
Combine oil, balsamic vinegar, marjoram, oregano, and garlic in a bowl
Thinly slice your onion, slices should be about this thick
Cut the cherry tomatoes into fourths or eighths if they are still too big.
Combine onion slices and tomatoes in a separate bowl
Chiffonade basil leaves into thin strips
Add basil to onion and tomatoes
Toss together until combined, mix in the oil and spice mixture, stir until evenly coated
Preheat oven to 350 degrees
Spread mixture onto a baking tray with no parchment paper.
Roast for 20-30 minutes, then set aside to cool
Give each meal two 5oz plastic cups of tomato mixture
Stack together 6-8 romaine lettuce leaves and chop into strips
Place lettuce strips in a large ziplock bag and press the excess air out of it
Gather ingredients for vinaigrette (not the cheese)
Add the small bowl attachment to the food processor
Add the balsamic vinegar to the bowl of the mixer and turn on low speed. Slowly add in the oil while it's mixing together
Add in salt and Italian seasoning; continue to mix together on low speed
End product should be a consistent brown color and seasoning should be mixed in.
Add 1/4 cup of vinaigrette to a 1.5 oz plastic cup. Each meal gets 2 tiny cups.