Place zucchini (courgettes), onion, bell peppers, asparagus, tomatoes, olive oil, salt and pepper and garlic in a bowl or baggie to marinate for at least 30 minutes. In a separate container place shrimp, a little olive oil, salt and pepper and garlic to marinate for at least 30 minutes. Soak bamboo skewers in water so they do not burn during the grilling process. (You can skip soaking the bamboo skewers, if you have a vegetable tray for the grill or have metal skewers.)
Cook your quinoa according to the directions and set aside. Place your sun dried tomatoes in warm water to soften. (Takes about 15 minutes for sun dried tomatoes to soften)
Preheat your grill. I placed my marinated vegetables (zucchini (courgettes), onion, bell peppers, tomatoes, olive oil, salt and pepper and garlic) on the pre-soaked wooden skewers and placed on the grill to cook. I placed my asparagus directly on the grill. I placed all the harder vegetables closer to the heat and placed the tomatoes on indirect heat. I turned my vegetables every 2-3 minutes and the harder vegetables (peppers and onions) took about 8 minutes. The zucchini only took about 5 minutes total to get some awesome grill marks. I cooked the asparagus directly on the grill and they took about 3 minutes on each side to cook. The tomatoes only took about 4 minutes on the grill or just until ready to burst. Remove vegetables from grill and keep warm. Add your shrimp on the BBQ grill and cook. Shrimp only takes about 1-2 minutes on each side to cook (depending on the size of your shrimp). Cook the shrimps just until pink and no longer translucent.
In your food processor, place in the grilled tomato, grilled onions, pre-soaked sun dried tomatoes, garlic, basil, olive oil and salt and pepper to taste and pulse together until well blended. If you need a little extra moisture just to get the food processor to go around, use a little water (a teaspoon at a time) just enough to get it going. Your goal is a nice thick and delicious grilled tomato pesto.
Mix your grilled tomato pesto in with quinoa until well mixed.
If you want to make fun little Flame Kissed Tomato Pesto Tapas (appetiser): Layer in a stack starting with the larger grilled zucchini then top with grilled peppers, onions, a teaspoon side dollop of grilled tomato pesto quinoa. Next nestle a shrimp in the grilled tomato pesto quinoa and garnish with a wedge of asparagus and a little parsley or basil. Serve to your guests and enjoy!
If you want to make delicious grilled veggie quinoa bowls (Complete Meal): Add one cup of the grilled tomato pesto quinoa to the bottom of the bowl. Garnish your bowl with loads delicious grilled bell peppers, asparagus, onions, zucchini, shrimp, etc and then garnish with a little chopped parsley and basil on top. Enjoy!