1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Set aside.
3. While the quinoa cooks, place the chopped bell pepper, zucchini, cherry tomatoes, and onion on the prepared baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables and crumbled feta cheese.
7. Garnish with fresh basil and serve with lemon wedges on the side for a zesty finish.

One of my favorite tips is to use whatever vegetables are in season. It not only enhances the flavors but also supports local farmers, something my grandmother always emphasized during our Sunday dinners.