Servings: 4

1 zucchini, chopped 1 zucchini, chopped
1 summer squash, chopped 1 summer squash, chopped
1 cup broccoli florets 1 cup broccoli florets
Half an onion, chopped Half an onion, chopped
1 pt. Grape tomatoes 1 pt. Grape tomatoes
2 cloves garlic, thinly sliced 2 cloves garlic, thinly sliced
3 Tablespoons Olive Oil, divided 3 Tablespoons Olive Oil, divided
Salt & Pepper to taste Salt & Pepper to taste
2 15 oz. Cans Chickpeas 2 15 oz. Cans Chickpeas
12 oz. Orzo 12 oz. Orzo
Juice and zest (my addition) of 1 lemon Juice and zest (my addition) of 1 lemon
1/2 cup torn basil ½ cup torn basil
2-3 T basil pesto (optional) 2 to 3 T basil pesto (optional)
Lemon Herb Vinaigrette (Optional): subheading: Lemon Herb Vinaigrette (Optional):
1 Tablespoon lemon zest 1 Tablespoon lemon zest
3 Tablespoons lemon juice 3 Tablespoons lemon juice
3 Tablespoons red wine vinegar 3 Tablespoons red wine vinegar
1 Tablespoon dijon mustard 1 Tablespoon dijon mustard
2 Tablespoons honey 2 Tablespoons honey
1 Tablespoon red onion or minced or 1 teaspoon onion powder 1 Tablespoon red onion or minced or 1 teaspoon onion powder
1 teaspoon minced garlic or 3/4 teaspoon garlic powder 1 teaspoon minced garlic or ¾ teaspoon garlic powder
2 teaspoons chopped basil leaves or 3/4 teaspoon dried basil 2 teaspoons chopped basil leaves or ¾ teaspoon dried basil
1/2 teaspoon oregano, dried ½ teaspoon oregano, dried
3/4 teaspoon kosher salt ¾ teaspoon kosher salt
1/2 teaspoon black pepper ½ teaspoon black pepper
6 Tablespoons extra-virgin olive oil 6 Tablespoons extra-virgin olive oil

Preheat oven to 425°
Toss a zucchini, yellow squash, half an onion, and some grape tomatoes and broccoli with a few sliced cloves of garlic, olive oil (2 T), salt, and pepper on a foil covered sheetpan
Roast at 425º until browned and the tomatoes are bursty, start checking around 20 minutes.
Toss 2 cans of rinsed/drained/dried chickpeas with a little drizzle of olive oil (1 T) and salt and pepper.
Air fry (or roast in oven) on 400 until very crispy, check at 12.
In a pot of salted water, cook a 12 oz box of orzo to desired doneness. drain and toss with the juice of a lemon, lemon zest and a few drizzles of olive oil (drizzle of EVOO is optional), season with salt and pepper.
Fold in the veggies and a handful of torn basil, and serve with the chickpeas and dollops of pesto (instead of pesto you can use the optional vinaigrette)