Antipasti Salad

• 9/16 pound aubergines quartered and cut into slices
• 2 courgettes yellow or green, cut into slices
• 2 1/4 cups carrots peeled and cut into thin slices
• mushrooms small
• 2 cloves garlic peeled and finely chopped
• 4 tablespoons oil
• 2 tablespoons sugar
• 4 tablespoons balsamic vinegar
• 4 tablespoons dry white wine
• dried oregano
• 5 cups rocket washed and shaken dry
• roasted garlic for garnish

1. Heat oil in a pan and saute vegetables and mushrooms. Add garlic, sprinkle with sugar and let caramelize slightly. Deglaze with vinegar and wine. Season and add oregano to taste. Allow to cool.
2. Distribute arugula between serving bowls and serve antipasti on top. Garnish with roasted garlic.

aubergines, green, carrots, mushrooms, garlic, oil, sugar, balsamic vinegar, white wine, oregano, rocket washed, garlic

Taken from www.yummly.com/recipe/Antipasti-Salad-1410114 (may not work)