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

In a large mixing bowl, toss the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion with olive oil, Italian herbs, salt, and black pepper. Spread on the baking sheet.

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until golden-brown and tender.

While vegetables roast, bring salted water to a boil and cook the orzo according to package instructions, about 8-10 minutes until al dente. Drain and retain warmth.

In a large mixing bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently until mixed.

If desired, sprinkle cheese over the mixture. Fold gently and adjust seasoning if necessary before serving.

Serve warm, chilled, or at room temperature as desired.