Preheat oven to 400°F. Coat a large rimmed baking sheet with non-stick cooking spray; set aside. Cut the eggplant in half lengthwise, then slice diagonally into 1/2" pieces. Cut the zucchini in half lengthwise, then into 1/2" rounds. Cut the kabocha in half, remove seeds, then slice thinly into 2" pieces, leaving the skin on. Place the eggplant, zucchini, kabocha, tomatoes, onion and chickpeas into a large bowl and lightly toss with chickpea liquid (called aquafaba), olive oil, dried basil, granulated garlic, garlic salt and black pepper.
Arrange the veggies on the rimmed baking sheet in a single layer; bake 35 to 40 minutes until tender. In a medium pot, bring the water or stock to a gentle boil; add the quinoa and cook 20 to 25 minutes until small peaks appear on the surface of the grains. Fluff with a fork and spread the quinoa onto a serving platter. Layer the veggies on top, sprinkle with feta and garnish with fresh basil. Serve with pesto on the side. This meatless, protein-packed dish filled with local vegetables is sure to become a new family favorite!