Preheat your oven to 425°F (220°C). On a large baking sheet, toss the eggplant cubes and cherry tomatoes with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper. Arrange in a single layer and roast for 15 minutes.
After 15 minutes, add the zucchini chunks and drained, chopped roasted red peppers to the baking sheet. Gently toss with the other vegetables. Return the pan to the oven and roast for another 15-20 minutes, or until all the vegetables are tender and nicely caramelized at the edges.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chopped thyme, chopped sage, and red pepper flakes. Cook for another minute until fragrant.
Add the dry orzo to the pot. Stir constantly for about 2-3 minutes, until the orzo is lightly toasted and smells nutty
Pour in the chicken broth, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook according to package directions, or until the orzo is al dente, stirring occasionally to prevent sticking
Once the orzo is cooked, turn off the heat. Stir in the shredded Monterey Jack cheese and half of the grated Parmesan until melted and creamy
Gently fold in the roasted vegetables from the oven and the fresh chopped parsley. Squeeze the juice of half the lemon over the dish and stir to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, topped with the remaining Parmesan cheese
