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

In a large bowl, toss the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and black pepper.

Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through.

Bring a large pot of salted water to a boil, add orzo, and cook until al dente, about 8-10 minutes. Drain and cool.

Combine the cooked orzo with the roasted vegetables in a bowl, drizzle with lemon juice and add parsley.

If desired, sprinkle cheese over the mixture, toss gently, and adjust seasoning as needed.

Serve warm or chilled, and store leftovers in an airtight container in the fridge for up to 3 days.