Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the diced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, and sliced red onion. Drizzle with olive oil and sprinkle with dried Italian herbs, salt, and black pepper. Toss until well coated and spread on the baking sheet.

Roast the vegetables for 20-25 minutes, stirring halfway through until tender and caramelized.

Bring a large pot of salted water to a boil. Add the dry orzo and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.

In a large mixing bowl, combine the drained orzo and roasted vegetables. Squeeze in lemon juice and add chopped parsley. Toss gently to combine.

Serve warm or chilled, and top with feta or grated Parmesan if desired. Adjust seasoning with salt and pepper.