Preheat oven to 400 degrees F and line two baking sheets with parchment paper
Split the veggies between the 2 trays, drizzle oil (if using) and sea salt. Toss to combine. Bake for 20 mins or lightly browned and tender.(cook longer if you prefer them heavily roasted) Flip the zucchini half way through cooking time.
Meanwhile, heat 1 tbsp olive oil in a skillet, add the chopped greens and sauté until wilted; approx 2-3 mins
In a food processor pulse nuts and garlic into small crumb size pieces. Add the fresh basil and pulse a few more times, scrape down the sides with a spatula, then add nutritional yeast, salt and lemon juice. While the food processor is running, slowly add the olive oil. This will help the pesto to emulsify and keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Feel free to make it as chunky or smooth as you like.
To serve, add wilted greens to serving plates. Top with roasted veggies, a healthy scoop of pesto, garbanzo beans, fresh tomatoes and olives. Garnish with fresh lemon juice (optional), a tsp of hemp seeds (optional) and microgreens.