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

Prep the vegetables. Add bell peppers, zucchini, red onion, cherry tomatoes, and sweet potato to a large bowl. Drizzle with 2 tablespoons olive oil. Season with 1 teaspoon salt, 1/2 teaspoon pepper, smoked paprika, oregano, and garlic powder. Toss until evenly coated.

Roast until caramelized. Spread the vegetables across the sheet pans in a single layer. Roast for 20–25 minutes, flipping halfway. You want crisp edges and tender centers. If your oven runs hot, check at 18 minutes.

Cook the quinoa. While the vegetables roast, rinse quinoa under cold water to remove bitterness. In a medium pot, combine rinsed quinoa and 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Make the dressing. In a small bowl, whisk together 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, Dijon, and honey or maple syrup. Season with a pinch of salt and pepper. Taste and adjust acidity or sweetness if needed.

Combine. In a large bowl, add the fluffed quinoa and roasted vegetables. Pour over the dressing while everything is slightly warm. Toss gently to coat without crushing the tomatoes.

Add herbs and extras. Fold in parsley and mint. If using, add feta, toasted nuts or seeds, and olives. Taste and adjust with more lemon, salt, or pepper.

Serve. Enjoy warm, at room temperature, or chilled. It pairs well with grilled chicken, salmon, or a handful of arugula on the side.