Preheat the oven. Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.

Prep the vegetables. Toss bell pepper, zucchini, red onion, cherry tomatoes, broccoli, and sweet potato with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Spread in a single layer on the sheet pan.

Roast. Place the pan on the middle rack and roast for 20–25 minutes, tossing halfway. Aim for caramelized edges and tender centers.

Cook the quinoa. Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce to low, cover, and cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.

Make the balsamic drizzle. In a small bowl, whisk 2 tablespoons balsamic vinegar, 1 teaspoon maple syrup or honey, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1 tablespoon olive oil, minced garlic, and a pinch of salt and pepper. Adjust to taste—more vinegar for tang, more sweetener for balance.

Finish the vegetables. When the veggies are done, drizzle about half the balsamic mixture over them on the hot pan and toss. The heat helps the flavors cling to the vegetables.

Assemble the bowls. Spoon quinoa into bowls, top with roasted vegetables, and drizzle with the remaining balsamic dressing.

Garnish and add extras. Sprinkle with chopped parsley or basil. Add feta, avocado slices, chickpeas, or toasted nuts if you like. Finish with a pinch of red pepper flakes for heat.