Preheat your oven to 425°F (220°C) and line a large 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, then sprinkle with dried Italian herbs, salt, and pepper. Toss until well-coated.

Spread the vegetable mixture evenly onto the prepared baking sheet. Roast in the preheated oven for 20-25 minutes.

While the vegetables are roasting, add the orzo pasta to a large pot of boiling salted water and cook until al dente, about 8-10 minutes. Drain thoroughly.

In a large bowl, combine the roasted vegetables with the drained orzo. Add lemon juice and chopped parsley, then toss everything together.

Optionally, fold in crumbled feta or grated Parmesan cheese. Adjust seasoning with extra salt and pepper if needed. Serve warm or chilled.