Soba Salad with Grilled Sweet Potato, Eggplant, and Red Pepper

Ingredients

• 12 (1/2-inch-thick) slices sweet potato (about 2 medium)
• 1/3 cup orange juice
• 2 1/2 tablespoons molasses
• 1 tablespoon water
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons Dijon mustard
• 1 garlic clove, crushed
• 8 (1/2-inch-thick) slices eggplant (about 1 medium)
• 1 red bell pepper, cut into 4 wedges
• Cooking spray
• 1/3 cup thinly sliced green onions
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon sherry
• 1 tablespoon dark sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon minced peeled fresh ginger
• 4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)

Preparation

1. Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
2. Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade.
3. Prepare grill.
4. Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.
5. Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables.