Balsamic Roasted Vegetable Quinoa

Preheat oven to 400 F. Place zucchini, eggplant and red onion on a rimmed baking sheet and toss with 2 tablespoons (or more, if needed) of olive oil to coat. Sprinkle with salt and pepper and roast for 20 minutes, or until vegetables are tender.

Meanwhile, cook quinoa according to package instructions.

To make dressing, whisk together remaining 1/4 cup olive oil, balsamic vinegar, garlic, and salt and pepper in a small bowl.

Combine roasted vegetables, quinoa and chickpeas in a large bowl. Pour dressing over mixture and mix well. Top with fresh basil and goat cheese. Serve cold, at room temperature, or warm.