Bring a large pot of salted water to a boil and cook the orzo according to the package instructions. Save 1 cup of pasta water. Drain and set aside.

Slice the eggplant into 1-inch-thick rounds. Cut the zucchini lengthwise into halves. Score a crisscross pattern on the cut surface of eggplant and zucchini. Sprinkle a dash of salt and let sit for 15 minutes. Pat dry excess moisture. Brush olive oil on all sides.

Grill or pan-fry the eggplant and zucchini over medium heat, cut side down, until golden brown for 3-5 minutes. Season with salt and pepper. Flip them, cover, and cook until cooked through. Remove from the heat, cool, and cut into bite-size pieces.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and crushed red pepper. Cook until fragrant for a few minutes. Reduce heat to low and add ½ cup pasta water. Stir in ricotta and mix until creamy. Add the cooked orzo, parmesan, lemon zest, and lemon juice. Mix well. Season with salt and pepper. Add more pasta water, if necessary, to achieve a creamy consistency.

Divide the orzo into serving bowls. Top with the grilled eggplant and zucchini, pine nuts, fresh herbs, and lemon zest. Drizzle olive oil and lemon juice and enjoy.