Eggplant Tomato Towers with Balsamic Vinaigrette

Cut eggplant and tomatoes into 1/2-inch thick (1 cm) rounds. Cut zucchini on the diagonal into 1/2-inch (1 cm) thick slices.

Arrange eggplant, tomato and zucchini slices in single layer on 2 large greased or parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper.

Roast in 425°F (220°C) oven for 5 minutes. Transfer tomatoes to large plate. Roast remaining vegetables, turning halfway through, until softened, about 20 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 1 day; reheat in 400°F/200°C oven for 5 minutes.)

Meanwhile, in small bowl, combine goat cheese with chives; set aside.

Balsamic Vinaigrette: In large bowl, whisk together oil, vinegar, salt and pepper; remove 2 tbsp (25 mL) and set aside. Add greens to bowl; toss to coat.

To assemble, place 1 large eggplant round on plate; top with zucchini slice. Top with generous 1 tbsp (15 mL) of the goat cheese mixture, then 1 tomato round. Press down gently. Top tomato with about 1/4 cup (50 mL) of the salad greens. Repeat layers once. Top tower with generous 1 tbsp (15 mL) of the goat cheese mixture. Repeat to make 8 towers. Drizzle reserved vinaigrette over towers.