Preheat oven to 400 degrees F.

Prepare the vegetables: halve grape or cherry tomatoes, slice zucchini and yellow squash into 1/2 inch rounds and then quarter, julienne carrots.

Place the prepared vegetables in a roasting pan.

Season the vegetables liberally with kosher salt and fresh ground black pepper.

Drizzle the vegetables with olive oil and toss to coat.

Roast the vegetables in the preheated oven for 25-30 minutes.

Start boiling 2.5 cups of water in a saucepan.

Add 1-2 tsp of kosher salt to the boiling water for flavoring.

While vegetables are roasting, prepare the fish. Pat sole fillets dry.

Portion the fillets into single-serving size pieces.

Place the fillets (with lighter side up) in a second baking dish.

Spoon pesto onto the fillets, spreading to an even coating covering the entire surface of each piece of fish (about 1T pesto/piece of fish).

Add quinoa to the boiling, salted water.

Stir briefly, then cover and cook on low heat for 12-15 minutes until water has been completely absorbed.

As soon as you cover the quinoa, place the pan with the fish in the oven.

Cook the fish for 10-15 minutes, depending on the size of the fillets. Fish is done when it flakes easily when tested using a fork.

Assemble the dish by placing the fish and roasted vegetables on top of the quinoa.

Serve immediately and enjoy!