Preheat oven to 425 degrees Fahrenheit. Line and grease two baking sheets.

Slice shiitake mushrooms into large pieces (about three to four slices per mushroom). In a bowl, toss mushrooms with two tablespoons olive oil, salt, and pepper. Spread on baking sheet and bake for 20 minutes.

Meanwhile, add eggplant rounds to the second baking sheet. Bake for 20 minutes.

Combine all dressing ingredients (add water just until you have a consistency that allows you to drizzle the dressing or spoon it over the veggies).

Toss tomatoes with remaining olive oil, salt, and pepper.

Arrange tomatoes on a large, flat platter. Add eggplants and mushrooms to the platter. Scatter greens around the plate. Drizzle with green dressing. You don’t need to toss the whole thing because the produce should be sweet and flavorful on their own; just a drizzle of the dressing is fine!