Roasted Eggplant and Summer Squash Miso Dressing - GLOBAL GARDENS

Ingredients

• 2 Tbsp. white miso
• 1 1/2 Tbsp. tahini
• 2 Tbsp. rive vinegar
• 1 Tbsp. honey
• 1 Tbsp. sesame oil
• 3 1/2 Tbsp. water+ additional to thin if necessary
• 1 clove of garlic, minced
• 1 spring onion, white and light green parts only
• 1 tsp. fresh ginger, grated
• 2 cups cooked quinoa (red, white, or rainbow)
• 2 medium-small eggplants, cut into 1 inch chunks (no need to peel)
• 1 medium-small summer squash or zucchini cut into 1 inch chunks
• 1 pint cherry tomatoes
• 3-4 Tbsp. olive oil
• 1/4 cup sesame seeds, lightly toasted
• 1/4 cup minced parsley