Preheat your grill to high.

Place the whole bell peppers directly on the grate, close the lid, and grill for 10-12 minutes, turning occasionally, until the skin is blistered and blackened all over.

Transfer the peppers to a bowl, cover tightly, and let them steam for 20 minutes. 2.

Once cool enough to handle, peel the skins off the peppers over a colander set in a bowl to catch their juices.

Discard the stems and seeds, then slice the peppers into long, wide strips. 3.

Reduce the grill heat to medium.

Brush both sides of the zucchini planks with 2 tablespoons (30 ml / 1 fl oz) of olive oil and season with salt and pepper.

Grill for 5-8 minutes, flipping once, until tender and marked with grill lines. 4. To make the vinaigrette, whisk together the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil, the reserved bell pepper juices, chopped basil, white balsamic vinegar, sun-dried tomatoes, olives, and minced garlic in a small bowl.

Season with salt and pepper to taste. 5.

In a separate bowl, toss the cooked quinoa with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette.

In another larger bowl, toss the arugula with 1 tablespoon (15 ml / 0.5 fl oz) of the vinaigrette. 6. To assemble, divide the dressed arugula among four serving plates. Artfully arrange the grilled zucchini planks and bell pepper strips over the arugula.

Sprinkle with the dressed quinoa and crumbled goat cheese.

Drizzle with the remaining vinaigrette and garnish with fresh basil and arugula leaves before serving.