Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Prepare your vegetables by dicing the zucchini, chopping the red and yellow bell peppers, and slicing the red onion. Halve the cherry tomatoes.

In a large mixing bowl, combine the diced zucchini, chopped bell peppers, sliced red onion, and halved cherry tomatoes. Drizzle with olive oil and sprinkle in dried Italian herbs, along with salt and black pepper to taste. Toss until well-coated.

Spread the vegetables evenly on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through until they are charred and tender.

Meanwhile, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large serving bowl, combine the drained orzo and the roasted vegetables. Squeeze in lemon juice and toss gently to mix.

Chop fresh parsley and sprinkle over the orzo and vegetables. If using cheese, fold it in for creaminess. Adjust seasoning as necessary.