Chicken Tortellini and Roasted Vegetable Salad

4 sun-dried tomato halves, not packed in oil
Boiling water
½ c. chicken broth
2 Tbsp. finely chopped fresh basil or 2 tsp. dried basil leaves
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 Tbsp. water
1 clove garlic, minced
¼ tsp. salt
¼ tsp. black pepper

3 c. whole medium mushrooms
2 c. cubed zucchini
2 c. cubed eggplant
¾ c. red onion wedges (about 1 medium)
Nonstick cooking spray
1 ½ pkg. (9 oz size) cheese tortellini
6 c. bite-sized leaf lettuce and arugula
1 lbs. boneless skinless chicken breasts, cooked and cut into 1 ½ inch pieces

For dressing: place tomatoes in a small bowl. Cover with boiling water. Let stand 5 to 10 minutes or until soft. Drain well; chop. In small jar with tight-fitting lid, combine tomatoes and remaining dressing ingredients; shake well. Chill until ready to use; shake before using.
Heat oven to 425°.
Place mushrooms, zucchini, eggplant and onion on baking sheet. Spray lightly with cooking spray; toss to coat. Bake 20 to 25 minutes or until vegetables are browned. Cool to room temperature.
Meanwhile, cook tortellini according to package directions; drain. Cool to room temperature.
Combine vegetables, tortellini, lettuce and chicken in large bowl. Drizzle with vinaigrette; toss to coat.

Yield: 8 servings