Mediterranean Roasted Veggie and Quinoa Bowls

Ingredients

• 1 medium eggplant, cubed
• 2 medium zucchini, sliced
• 1 medium red onion, quartered
• 1 15-oz can chickpeas, drained and rinsed
• 2 cups quinoa, cooked
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 2 tbsp tahini
• 2 tbsp water
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed eggplant, sliced zucchini, and quartered red onion with 2 tbsp of olive oil on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   In a small bowl, whisk together the lemon juice, garlic, tahini, and water to make the tahini dressing.