Preheat your oven to 400°F (200°C). A hot oven will give your vegetables a lovely caramelization.
In a mixing bowl, combine the zucchini, red bell pepper, and onion. Drizzle with 2 tablespoons of extra virgin olive oil, and season with black pepper and sea salt to taste. Toss well to coat the vegetables evenly.
Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
While the vegetables are roasting, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable or chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Once both the quinoa and vegetables are cooked, fluff the quinoa with a fork and transfer it to a large serving bowl. Add the roasted vegetables, halved grape tomatoes, and freshly chopped basil. Toss gently to combine all the ingredients.
Sprinkle the dish with 1/4 cup of grated Parmesan cheese. This adds a deliciously savory note that pairs wonderfully with the roasted veggies and quinoa.
