Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Arrange vegetables on separate metal baking sheets, grouping together

vegetables that cook at a similar rate. Drizzle each pan with olive oil and season with salt and pepper.

Roast vegetables, turning as needed, until golden and fork-tender. Denser vegetables such as potatoes, squash, cabbage, and carrots may take 30–40 minutes, while quicker-cooking vegetables like broccoli,

cauliflower, onion, and eggplant may take 20–25 minutes. Remove each pan from the oven as the vegetables finish cooking and allow to cool slightly.

Toss the garlic and shallots with olive oil and place on a baking sheet. Roast for 10–15 minutes, or until soft and golden. Allow to cool.

Transfer roasted garlic and shallots to a food processor. Add 1/4 cup olive oil, mayonnaise, wine, lemon juice, salt, and pepper. Process until smooth and creamy, adjusting seasoning to taste.

Arrange the greens on a large platter and neatly layer roasted vegetables on top. Drizzle with dressing. Alternatively, you can toss everything in a bowl to serve.