Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.

In a small bowl, combine the chili powder, garlic powder, salt, sugar, paprika and pepper. Stir to combine.

Lay out the pork chops on the prepared baking sheet. Using a pastry brush, spread the olive oil over the tops of each pork chop.

Sprinkle the spices.

Flip the pork chops and coat with another layer of olive oil. Sprinkle the remaining spices over the pork chops.

Cook in the preheated oven for 8 minutes.

Remove from the oven and carefully flip the pork chops.

Return the baking sheet to the oven and cook for an additional 6-8 minutes or until the pork chops are golden around the edges and cooked through the center. Allow to cool slightly before serving.

Preheat the oven to broil. Line a baking sheet with foil or parchment and spray with non-stick spray. Set aside.

Slice and halve the zucchini and yellow squash and place on the baking sheet.

Slice and largely dice the onion and place on the baking sheet.

Deseed and largely dice the bell pepper and place on the baking sheet.

Drizzle the veggies with the olive oil.

In a small bowl, combine the salt, pepper and garlic powder. Sprinkle generously over the veggies.

Cook in the preheated oven until the edges of the veggies begin to golden and the onions are soft. After about 12 minutes, check frequently as once they begin to brown, it goes quick.

Remove from the oven and allow to cool slightly before serving.