Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice shallot. Roughly chop olives.

In oven-ready tray, combine broccoli, zucchini, half the Shawarma Spice Blend (all for 4 servings), a large drizzle of olive oil, salt, and pepper. (For 4, evenly divide between two trays, using a large drizzle of olive oil in each tray.)

Roast on top rack (be sure your oven has preheated!) until veggies are browned and tender, 20-25 minutes. (For 4, bake two trays side by side on top rack.)

Meanwhile, in a medium bowl, combine cabbage and carrot mix, shallot, olives, and vinaigrette. Set aside.

When veggies have 5 minutes left, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 60-90 seconds.

Add grain blend to a second medium bowl and stir in a drizzle of olive oil, salt, and pepper.

Divide grain blend between shallow bowls and top with roasted veggies, slaw, and tzatziki. Top with crispy fried onions and serve.