Roasted Summer Vegetable Platter

Name: Roasted Summer Vegetable Platter
Yield: 6 or more servings
Ingredients: 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

January 24, 2012

This is one of my favorite things to make in the late summer—a gorgeous platter 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.

Cooks' Note

If you can’t find Japanese eggplants, substitute any small eggplant (try white or the magenta and white streaked varieties), halved lengthwise and sliced.

Recipe notes

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