To season the zucchini, I combined olive oil, chopped garlic, black pepper, and salt; I coated the zucchini spears with this mixture. The mushrooms had the same mixture, but with balsamic vinegar added for a little acid and sweetness. I then placed them on a hot grill until tender.
In olive oil, I sautéed the onion and garlic. Then, I added chopped Kalamata olives and cooked quinoa. Then, I mixed in the roasted pine nuts and shaved Parmesan cheese. Chopped parsley garnished the dish.