Heat oven to 400.
In pyrex glass dish add mushrooms, asparagus, peppers and zucchini.
Drizzle with olive oil and sprinkle with salt & pepper.
Roast about 15 minutes.
Remove from oven and let cool.
Slice mozzarella into 1/4" rounds.
On plate place a large handful of baby arugula then top with mozzarella, tomatoes, zucchini, another piece of mozzarella, another piece of zucchini, tomato, mushroom, asparagus, basil and top with sliced red onion.
Drizzle balsamic vinegar.
With the extra roasted vegetables, place them on one side of the plate stacked together.