Roasted eggplant and summer squash salad

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Miso Dressing:

  • 2 Tablespoons white miso
  • 1 1/2 Tablespoons tahini
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon sesame oil
  • 3 1/2 Tablespoons water + additional to thin if necessary
  • 1 clove of garlic, minced
  • 1 scallion, minced (white and light green parts only)
  • 1 teaspoon fresh ginger, grated


  • 2 cups cooked quinoa (red, white or rainbow)
  • 2 medium-small eggplants, cut into 1 inch chunks (no need to peel), about 2 cups worth
  • 1 medium-small summer squash (or zucchini) cut into 1 inch chunks (no need to peel)
  • 1 pint cherry tomatoes
  • 3-4 Tablespoons olive oil
  • 1/4 cup sesame seeds, lightly toasted
  • 1/4 cup minced parsley

Whisk all the ingredients for the dressing together until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add a little more water if the sauce is too thick. Preheat the oven to 425F. In a large bowl, toss the eggplant, summer squash and tomatoes with the oil. Season with a little salt and pepper. Place on a parchment lined baking sheet and roast in the oven until the vegetables are browned and the cherries are blistered and bursting. About 25 minutes (times will vary depending on your oven). Toss the veggies halfway through cooking. Divide the cooked quinoa between plates and top with the roasted veggies. Sprinkle each plate with toasted sesame seeds and minced parsley. Drizzle with dressing and serve.

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