Petite Roasted Vegetable Charlottes

INGREDIENTS

• 2 tablespoons heavy cream or milk
• 1/2 cup oil packed sun-dried tomatoes, drained, plus 2 tablespoons of their oil
• Tomato Vinaigrette, recipe follows
• Salt
• 1/4 teaspoon salt
• 2 medium zucchini
• 1 small eggplant, cut into eight 1/3-inch thick slices
• 1 1/2 tablespoons red wine vinegar
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, plus more if necessary
• 1 teaspoon chopped oregano
• 1/2 cup extra virgin olive oil
• 3/4 pound very ripe tomatoes, such as roma or vine ripened, peeled, seeded and diced
• 2 teaspoons minced fresh garlic
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh herbs, such as basil, thyme, oregano and parsley
• 1/8 teaspoon freshly ground black pepper
• 4 ounces mild goat cheese, such as Montrachet
• 1 tablespoon chopped basil