Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, halve eggplant lengthwise, then cut half the eggplant (whole eggplant for 4 ppl) into ½-inch pieces. (TIP: Peel before cutting, if desired.)Cut zucchini into ½-inch half moons.Core, then cut pepper into ½-inch pieces.

Add eggplant, zucchini, peppers, 1 ½ tbsp oil, ½ tsp (1 tsp) garlic salt and half the Mediterranean Spice Blend to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 ½ tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Once water is boiling and veggies are roasting, add orzo to the pot. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve ¼ cup (½ cup) pasta water, then drain and return orzo to the same pot, off heat. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer chicken to a plate.

Heat the same pan over medium.When hot, add remaining Mediterranean Spice Blend, crushed tomatoes and reserved pasta water. Cook, stirring occasionally, until warmed through, 2-3 min.Season with salt and pepper. Once roasted, stir veggies into sauce until well combined.

Meanwhile, roughly chop parsley. Add garlic spread, ricotta and cream cheese to the pot with warm orzo.Stir in half the parsley, then season with salt and pepper, to taste.

Divide ricotta orzo between bowls.Top with chicken, veggies and sauce. Sprinkle with remaining parsley.