Lemony Orzo Pasta Salad with Roasted Vegetables and Feta

Preheat oven to 400°F (200°C).

In a large bowl, toss the diced zucchini, bell pepper, eggplant, and red onion with 3 tablespoons of olive oil, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.

While the vegetables are roasting, cook the orzo pasta according to package directions in boiling salted water. Drain well and rinse with cold water to stop the cooking process.

In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, minced garlic, and dried oregano for the vinaigrette.

In a large bowl, combine the cooked orzo, roasted vegetables, feta cheese, and chopped parsley.

Pour the lemon vinaigrette over the salad and toss gently to combine.

Taste and adjust seasoning as needed with salt and pepper.

Serve immediately or chill for later. Salad is best served at room temperature or slightly chilled.