Preheat the Oven: Set your oven to 425°F (220°C) while you prepare the vegetables, so it's hot and ready to roast them to perfection.

Prepare the Vegetables: Toss your chopped zucchini, red bell pepper, cherry tomatoes, and sliced red onion in a large bowl with olive oil, Italian seasoning, salt, and black pepper until they are well coated.

Roast the Vegetables: Spread the seasoned vegetables onto a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes until they become tender and caramelized, stirring halfway through for even cooking.

Cook the Orzo: While the veggies roast, bring a pot of salted water to boil. Add the orzo and cook according to package instructions for about 8-10 minutes until al dente. Drain and set aside.

Combine & Toss: Once the vegetables are ready, transfer them into a large mixing bowl. Add the cooked orzo, fresh lemon juice, chopped parsley, and grated Parmesan cheese. Toss gently until everything is well mixed and coated.

Optional: Sprinkle with additional Parmesan and fresh parsley before serving for an extra touch of flavor.