Preheat the oven to 200°C (400°F).

Toss the veggies – In a bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly.

Roast the vegetables – Spread the veggies on a large baking sheet in a single layer. Roast for 20–25 minutes or until tender and lightly charred.

Cook the orzo – While the veggies roast, cook orzo in salted boiling water according to package instructions. Drain and set aside.

Assemble the bowls – In serving bowls, layer the orzo and roasted vegetables. Top with crumbled feta and fresh herbs.

Finish and serve – Drizzle with extra virgin olive oil. Add a squeeze of lemon or a drizzle of balsamic glaze if desired. Serve warm or at room temperature.