Pesto Quinoa Bowls with Roasted Veggies and Labneh

Ingredients

• 1 large Japanese eggplant, cubed
• 1 medium zucchini, cubed
• 1 pint cherry tomatoes, sliced in half
• Handful of romano (or green) beans
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup quinoa, rinsed
• ½ cup of your favorite pesto (either homemade or store bought)
• 1 cup of labneh or Greek yogurt
• 1 garlic clove, minced
• Juice from ½ lemon
• Handful of cilantro or parsley (or both!), roughly chopped