Summer Grilled Vegetable & Quinoa Salad with Eggs - American Egg Board

Ingredients

• large EGGS
• medium eggplant, cut lengthwise into 1/2-inch thick slices
• small zucchini, cut lengthwise into 1/2-inch thick slices
• medium red onion, cut into 1/4-inch thick slices
• extra-virgin olive oil, divided
• salt
• fresh lemon juice
• tahini
• small garlic clove, minced
• dash hot sauce
• halved cherry tomatoes
• each coarsely chopped fresh parsley and mint
• cooked quinoa, cooled to room temperature
• butter
• salt and pepper