Soba Salad With Grilled Sweet Potato, Eggplant, And Red Pepper

• 12 (1/2-inch-thick) slices sweet potato (about 2 medium)
• 1/3 cup orange juice
• 2 1/2 tablespoons molasses
• 1 tablespoon water
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons Dijon mustard
• 1 garlic clove, crushed
• 8 (1/2-inch-thick) slices eggplant (about 1 medium)
• 1 red bell pepper, cut into 4 wedges
• Cooking spray
• 1/3 cup thinly sliced green onions
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon sherry
• 1 tablespoon dark sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon minced peeled fresh ginger
• 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)

1. Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
2. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade.
3. Prepare grill.
4. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.
5. Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables.

sweet potato, orange juice, molasses, water, vegetable oil, mustard, garlic, eggplant, red bell pepper, cooking spray, green onions, soy sauce, sherry, sesame oil, brown sugar, fresh ginger, buckwheat noodles

Taken from www.myrecipes.com/recipe/soba-salad-with-grilled-sweet-potato-eggplant-red-pepper (may not work)