Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchini into rounds and chop the red bell pepper into bite-sized pieces.
Place the vegetables on the baking sheet, drizzle with 0.5 tbsp of olive oil, and season with half of the salt and pepper.
Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight caramelized edges.
While vegetables roast, rinse the quinoa under cold water and place in a small pot with 0.5 cup of water.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
Mince the garlic and combine it in a small bowl with the lemon zest, dried oregano, and the remaining salt and pepper.
Pat the tilapia fillets dry with a paper towel and rub the herb mixture evenly over both sides of the fish.
Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.
Sear the tilapia for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Fluff the cooked quinoa with a fork and stir in the fresh lemon juice.
Plate the lemon-herb tilapia over the quinoa and serve alongside the roasted vegetables.