Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the diced red and yellow bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle them with olive oil and season with salt, pepper, dried oregano, and garlic powder. Toss everything together until well-coated.

Spread the seasoned vegetable mixture evenly on a parchment-lined baking sheet. Roast in the preheated oven for 20–25 minutes, stirring halfway through.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 8–10 minutes, until al dente. Drain the orzo and toss it lightly with a bit of olive oil.

In a large serving bowl, gently combine the roasted vegetables with the hot orzo. Drizzle with a little more olive oil and sprinkle with freshly grated Parmesan cheese. Toss carefully to coat.

Garnish with fresh basil leaves and serve warm.