5-Star Mediterranean Orzo with Roasted Vegetables – Easy & Delicious

1 pound (450g) orzo pasta, uncooked

2 large red bell peppers, diced into 1-inch pieces

1 large yellow bell pepper, diced into 1-inch pieces

2 medium zucchini, sliced into half-moons

1 medium eggplant, diced into 1-inch cubes

1 large red onion, cut into wedges

4 cloves garlic, minced

1/2 cup (120ml) extra virgin olive oil, divided

1 teaspoon salt

1/2 teaspoon black pepper, freshly ground

1/4 cup (60ml) lemon juice, freshly squeezed

1 tablespoon lemon zest

1/4 cup fresh parsley, chopped

1 cup (150g) feta cheese, crumbled

1 teaspoon dried oregano