Summer Grilled Vegetable & Quinoa Salad with Eggs

Directions

1. HEAT grill to medium. BRUSH eggplant, zucchini and red onion slices evenly with 2 tbsp. olive oil. SPRINKLE with salt. GRILL vegetables for 3 to 4 minutes per side or until tender-crisp and lightly charred. CHOP into bite-size pieces; let cool slightly

2. WHISK together lemon juice, tahini, garlic, hot sauce, remaining olive oil and 2 tbsp. water in large bowl until combined. ADD tomatoes, parsley, mint, quinoa and grilled vegetables to bowl; toss until well combined. DIVIDE salad among 4 dinner plates.

3. For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in large, nonstick skillet set over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. Immediately reduce heat to low.

4. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs over carefully and cook to desired doneness. SPRINKLE eggs lightly with salt and pepper. TOP each salad with 1 fried egg. Serve immediately.

Ingredients

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