2 tablespoons extra virgin olive oil, plus more for oiling the grill
1 yellow bell pepper, cored, seeded and quartered
1 red bell pepper, cored, seeded and quartered
1 small red onion, cut into thick rings
2 zucchini, thickly sliced lengthwise
2 yellow squash, thickly sliced lengthwise
2 cloves garlic, chopped
2 tablespoons red wine vinegar
2 tablespoons chopped basil
1 (15-ounce) can chickpeas, rinsed and drained
Salt and pepper to taste
1/2 cup grated parmesan cheese