3 cups whole medium mushrooms
2 cups cubed zucchini
2 cups cubed eggplant
1 medium red onion, cut into wedges
1 1/2 packages reduced fat tortellini
6 cups bite sized red leaf or romaine lettuce
1 pound boneless, skinless chicken breasts, cooked and cut into bite-sized pieces

Sun-Dried Tomato and Basil Vinaigrette:
4 sun-dried tomato halves, not packed in oil
Hot water
1/2 cup low sodium chicken broth
2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 425 degrees. Place mushrooms, zucchini, eggplant and onion in a shallow baking dish and spray generously with cooking spray. Bake 20-25 minutes or until vegetables are browned. Cool to room temperature. Cook tortellini according to package directions, drain and cool to room temperature. Combine roasted vegetables, tortellini, lettuce and chicken in a large bowl. Drizzle with sun-dried tomato and basil vinaigrette; toss to coat and serve.

Sun-Dried Tomato and Basil Vinaigrette:
Place sun-dried tomatoes in a small bowl and cover with hot water. Let stand about10-15 minutes or until tomatoes are soft. Drain well and chop tomatoes. Combine tomatoes and remaining ingredients in a container with a tight fitting lid and shake well. Refrigerate until to ready to use.

Makes 8 Servings
Serving Size: 12 ounces salad and 1.5 ounces dressing