Roasted Summer Vegetable Salad

This is one of my favorite things to make in the late summer — a gorgeous platter of roasted vegetables that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round. Substitute or add other vegetables if you’d like — mushrooms, yellow squash, green beans, asparagus … increase the amount of marinade if need be. Serves: 6 or more Marinade 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 1/2 inch thick (see Note) 1/2 medium red onion, cut into thick slices 1/2 medium zucchini, sliced 1 medium yellow or red bell pepper, cut into large chunks 4 small tomatoes (such as Roma), quartered Salt and freshly ground pepper to taste 1/4 cup chopped fresh parsley 3 to 4 ounces mixed baby greens, optional Preheat the oven to 425 °F. Line a roasting pan with parchment Combine the ingredients for the marinade in a small bowl and stir together. […]

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