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.

　　

Ingredients

6 or more servings

　　

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 (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

　　

Step 1

Preheat the oven to 450°F. Line a roasting pan with foil.

　　

Step 2

Combine the ingredients for the marinade in a small bowl and stir together.

　　

Step 3

Combine the eggplants, squashes, and peppers in a large mixing bowl. Pour the marinade over them and toss.

　　

Step 4

Transfer the vegetables with the marinade to the lined pan. 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.

　　

Step 5

Remove from the oven and transfer back into the mixing bowl. Stir in the sun-dried tomatoes and their oil. Season with salt and pepper.

　　

Step 6

Line a large platter with the baby greens. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.

　　

menu suggestions

Step 7

For a summer meal, make a quick cool soup that requires little hands-on time while the vegetables are roasting. 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). Serve the meal with ripe summer tomatoes and fresh bread.

　　

Step 8

Roast a batch of Teriyaki Tofu Steaks (page 62) or Cornmeal-Crusted Tofu (page 62) in the oven while the vegetables are roasting. Add some cherry tomatoes and baby carrots to each plate and, if you like, some corn on the cob as well.

　　

nutrition information

Step 9

Calories: 132

　　

Step 10

Total Fat: 9g

　　

Step 11

Protein: 2g

　　

Step 12

Carbohydrates: 13g

　　

Step 13

Fiber: 4g

　　

Step 14

Sodium: 40mg

　　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.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).