Preheat oven to 425 degrees F.

Cut the Yukon potatoes into wedges. Toss with 1 teaspoon granulated garlic, ½ teaspoon dried oregano, 2 tablespoon olive, salt, and pepper. Spread on a baking sheet and roast for 25 minutes or until browned and softened, flipping the potatoes over halfway.

Toss 1 bunch radish with 2 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until tender.

Trim the ends of 2 bunches of asparagus and toss with 2 tablespoon olive oil, 1 tablespoon lemon zest, the juice of ½ lemon, salt, and pepper. Spread on a baking sheet and roast for 15 minutes or until tender.

Meanwhile, make the dill pesto vinaigrette. Blend together ¼ cup dill with ¼ cup basil, ¼ cup red wine vinegar, ⅓ cup olive oil, ¼ cup grated parmesan, ¼ cup pistachios, and 1 teaspoon minced garlic until smooth. Season with salt and pepper.

Place 4 eggs in a medium pot and cover them with cold water by 1 inch. Bring to a boil over high heat. When the water reaches a full rolling boil, set the timer for 8 minutes. Remove the eggs from the hot water into an ice bath and cool for several minutes. Peel the eggs and cut them in half.

Arrange the arugula onto plates and top with the roasted vegetables, 8-minute eggs, and croutons. Serve with the dill pesto vinaigrette.