1. Begin by bringing a pot of salted water to a boil. Add the orzo and cook according to the package instructions until it’s al dente. Drain the orzo and set it aside.

2. Preheat your oven to 425°F. Arrange the diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion on a baking sheet. Drizzle the vegetables with olive oil, sprinkle with the dried Italian herbs, salt, and pepper. Toss everything together to ensure the vegetables are evenly coated. Roast the vegetables for 20–25 minutes, stirring once halfway through, until they’re tender and slightly charred.

3. In a large bowl, gently mix the cooked orzo with the roasted vegetables.

4. Add the lemon juice and chopped parsley to the orzo and vegetable mixture. Toss everything together until well combined. If desired, top the Roasted Vegetable Orzo with crumbled feta, grated parmesan, or fresh chopped basil.

5. Serve this delightful dish warm or at room temperature.