Grilled Ratatouille Quinoa with Balsamic Vinaigrette

cooked quinoa

medium zucchini, cut lengthwise into thick slices

orange bell pepper, halved, stemmed, and seeded

small eggplant, cut lengthwise into thick slices

small to medium red onion, halved

tomatoes, cut into thick slices

extra virgin olive oil

white balsamic vinegar

honey

lemon juice (about one generous squeeze from a fresh lemon)

Kosher salt

Freshly cracked black pepper

( a generous handful) roughly chopped fresh flat-leaf parsley, reserve a tablespoon or so for garnish