Step 1

Prepare oven: Preheat oven to 425°F (220°C). Line a rimmed baking pan with parchment paper (or Silpat).

Step 2

Prepare vegetables: Dice the zucchini, bell pepper, and red onion. Halve or quarter the mushrooms. Halve the tomatoes. Mince the garlic.

Step 3

Roast vegetables: Place the veggies and garlic on your lined baking pan. Sprinkle with salt if desired. Place in oven and roast for about 30-40 minutes, stirring halfway through, to desired tenderness. (If you'd like your tomatoes & garlic less roasted, add these at the halfway point.)

Step 4

Cook orzo: While the veggies roast, cook the orzo according to package instructions. (I simmer mine in a pot of water for about 8-9 minutes or until tender.) Drain when finished.

Step 5

Make the dressing: Add the vinegar, lemon, and salt to a small bowl or jar. Stir to combine.

Step 6

Assemble: Chop the fresh herbs. In a large mixing bowl, combine cooked orzo, roasted vegetables, herbs, and dressing. Taste and adjust flavors as needed. (Add more salt, vinegar, lemon, herbs, etc.) Either serve warm immediately or chill in the fridge.