Meze Salad

Ingredients

• 1 large zucchini sliced into 1/4-inch thick rounds
• 1 medium eggplant, sliced into 1/8-inch thick rounds
• 1/4 cup extra virgin olive oil
• 4 cups baby arugula
• 1/3 cup chopped dried apricots
• 2 tablespoons toasted pine nuts
• 2 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 3 tablespoons tahini
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 tablespoon honey
• Salt
• pepper