These Roasted Summer Vegetables are 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.
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.
Combine the eggplants and onions in a mixing bowl. Drizzle with about half of the marinade. Transfer to the roasting pan and roast for 10 minutes.
Combine the zucchini and peppers in the mixing bowl. Drizzle with the remaining marinade and add to the roasting pan; stir together with the eggplants and onion. Roast for 10 minutes longer.
Add the tomatoes and continue to roast until all the vegetables are tender and touch with brown.
Remove from the oven and transfer back to the mixing bowl. Season with salt and pepper and stir in the parsley.
Line a large platter with the baby greens if desired. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.
Notes
Note: If you can't find Japanese eggplants, substitute any small eggplant (try white or the magenta and white streaked varieties), quartered lengthwise.