Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl, cover with water, and let soak. Mince garlic. Halve and peel onion, then cut each half into four quarters. Slice squash crosswise into 1/2-inch thick rounds. Halve tomatoes. Halve one lemon; cut other lemon into wedges.

Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add tomatoes and garlic. Cook, stirring, until softened, about 2 minutes. Add orzo and toss for 1 minute. Pour in 41/2 cups water and a pinch of salt. Bring to a boil, then lower heat to medium. Cook, stirring occasionally, until orzo is al dente, about 10 minutes.

In a medium bowl, toss squash, Mediterranean spice blend, a pinch of salt and pepper, and a large drizzle of olive oil. Slice sausage into 1/2-inch-thick rounds. Remove skewers from water. Thread squash, sausage, and onion onto skewers, alternating between each.

Place skewers on a baking sheet. Broil until everything is lightly charred and veggies are tender, about 5 minutes per side. TIP: If grilling, place skewers on grates directly over flame and cook 5 minutes per side.

Roughly chop parsley, then stir into orzo along with cheese, allowing cheese to melt. Season with salt, pepper, and a squeeze of lemon.

Divide orzo between plates, then top with skewers. Serve with lemon wedges on the side for squeezing over.