Roasted Summer Vegetable Platter

• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup dry white wine
• 1 teaspoon salt-free seasoning (such as Spike or Mrs. Dash)
• 1/2 teaspoon dried oregano
• 2 long Japanese eggplants (about 1 pound), sliced (see Note)
• 1/2 medium zucchini, sliced
• 1/2 medium yellow summer squash, sliced
• 1 medium green bell pepper, cut into rings
• 1 medium red bell pepper, cut to match green pepper
• 1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oil
• Salt and freshly ground pepper to taste
• 2 to 3 ounces mixed baby greens

1. Preheat the oven to 450F.
2. Line a roasting pan with foil.
3. Combine the ingredients for the marinade in a small bowl and stir together.
4. Combine the eggplants, squashes, and peppers in a large mixing bowl.
5. Pour the marinade over them and toss.
6. Transfer the vegetables with the marinade to the lined pan.
7. Roast for 20 to 25 minutes, stirring after the first 10 minutes and then every 5 minutes thereafter, until the vegetables are tender and lightly browned.
8. Remove from the oven and transfer back into the mixing bowl.
9. Stir in the sun-dried tomatoes and their oil.
10. Season with salt and pepper.
11. Line a large platter with the baby greens.
12. Arrange the roasted vegetables over them.
13. Serve at once, or let cool to room temperature before serving.
14. For a summer meal, make a quick cool soup that requires little hands-on time while the vegetables are roasting.
15. Two good ones to go with this are Curried Cashew and Green Pea Soup (page 28) and Cool White Bean and Cucumber Soup (page 38).
16. Serve the meal with ripe summer tomatoes and fresh bread.
17. Roast a batch of Teriyaki Tofu Steaks (page 62) or Cornmeal-Crusted Tofu (page 62) in the oven while the vegetables are roasting.
18. Add some cherry tomatoes and baby carrots to each plate and, if you like, some corn on the cob as well.
19. Calories: 132
20. Total Fat: 9g
21. Protein: 2g
22. Carbohydrates: 13g
23. Fiber: 4g
24. Sodium: 40mg

extra virgin olive oil, balsamic vinegar, white wine, salt, oregano, long japanese eggplants, zucchini, green bell pepper, red bell pepper, tomatoes, salt, baby greens

Taken from www.epicurious.com/recipes/food/views/roasted-summer-vegetable-platter-390506 (may not work)