This recipe from Dishingupthedirt.com will help you use up a bunch of your summer CSA veggies in one dish-
Roasted Eggplant and Summer Squash Miso Dressing
Prep time: 15 minutes
Cook time: 30 minutes
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
1. 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.
2. 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.
3. 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.