Wash and cut the eggplant and zucchini into ¼” thick rounds making sure to keep them even for even baking.

Cut the red onion and portobello mushrooms into thick slices.

Add the cut veggies to a parchment lined baking sheet and drizzle with olive oil, add 2 minced garlic cloves, oregano and salt, and pepper to taste.

Bake for 15 minutes and then stir and back for another 10-15 minutes or until the veggies have become soft and started to brown.

Meanwhile to make the cauliflower rice cook the "rice" according to the package and heat ½ tablespoon of olive oil over medium heat in a saute pan.

Wash and cut the green onion into thin slices and add to the pan. Stir and saute for about 3 minutes then add 2 cups of fresh spinach and saute until the spinach has wilted.

Once the rice has cooked transfer to a bowl and add the cooked green onions and spinach. Add 1 heaping tablespoon of dill, salt and pepper to taste and mix. Finally, stir in feta cheese and set aside.

To assemble the bowl divide the mixed cauliflower rice into bowls. Add the roasted veggies onto of the "rice" and top with tzatziki sauce. Serve immediately.