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 information

Yield
6 or more servings

Ingredients

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

Preparation

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

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).

TagsEggplant Vegetable Zucchini Squash Summer Squash Bell Pepper Sun-Dried Tomato Tomato Main Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Weeknight Meals Roast Summer Cookbooks

Recipe information

Ingredients

Marinade

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

menu suggestions

Step 7

Step 8

nutrition information

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Recipe notes