Roast Vegetable Salad

Ingredients

• 4 None large plum tomatoes, each cut into 6 wedges
• 1 None large red onion, cut into thick rounds
• 2 None large red bell peppers, cut into 2/3 inch strips
• 2 None large zucchini, cut into thick rounds
• 5 None small eggplant, quartered lengthwise
• 3 cloves garlic, minced
• 2 tbsp vegetable or olive oil
• 5.25 oz baby arugula, coarsely chopped
• 1 (13.5 oz) can cannellini beans, rinsed
• 3/4 cup balsamic dressing