# What You’ll Need:
→ Pasta
01 - 9 oz orzo pasta
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon dried thyme
10 - Salt and freshly ground black pepper, to taste
→ Finishing Touches
11 - 4 oz feta cheese, crumbled
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon lemon juice
14 - Zest of 0.5 lemon
# Step-by-Step Guide:
01 - Set oven to 425°F and prepare a large baking sheet lined with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, oregano, thyme, salt, and black pepper.
03 - Spread vegetables evenly on the baking sheet. Roast for 25 to 30 minutes, stirring halfway, until tender and lightly caramelized.
04 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Drain using a colander.
05 - Transfer cooked orzo and roasted vegetables to a large mixing bowl. Add lemon juice and lemon zest, then gently toss to combine.
06 - Fold in crumbled feta and chopped parsley. Adjust seasoning as needed. Serve warm or at room temperature.
