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

In a large mixing bowl, combine zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with dried Italian herbs, salt, and pepper. Toss until well-coated.

Spread the vegetable mixture onto the lined baking sheet and roast for 20-25 minutes, stirring halfway through.

While the vegetables are roasting, boil salted water and cook the orzo according to package instructions until al dente, about 8-10 minutes.

In a large serving bowl, combine the cooked orzo with the roasted vegetables. Add lemon juice and diced parsley, and toss gently.

If desired, sprinkle feta or Parmesan cheese on top and adjust seasoning if needed before serving.