# What You'll Need:
→ Pasta
01 - 8.8 ounces orzo pasta
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 7 ounces cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon fine salt
10 - 1/4 teaspoon ground black pepper
→ Cheese & Garnish
11 - 4.2 ounces feta cheese, crumbled
12 - 2 tablespoons fresh basil, finely chopped
13 - 1 tablespoon fresh parsley, finely chopped
14 - Zest of 1 lemon, optional
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, dried oregano, salt, and black pepper. Spread the vegetables evenly over the prepared tray.
03 - Roast in the preheated oven for 25 to 30 minutes, stirring once halfway, until the vegetables are golden and tender.
04 - While vegetables are roasting, cook orzo in a large saucepan of salted boiling water until just al dente according to package directions. Drain well using a colander and transfer to a mixing bowl.
05 - Add the roasted vegetables and any tray juices to the cooked orzo. Gently toss to combine evenly.
06 - Fold in most of the crumbled feta, basil, and parsley. Taste and adjust seasoning if needed.
07 - Transfer to a serving platter. Top with reserved feta, a sprinkle of fresh herbs, and lemon zest if desired. Serve warm or at room temperature.
