In a small bowl, whisk together the lemon juice, olive oil, kosher salt, and pepper. Set aside.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

On a large baking sheet, combine the diced zucchini, sweet red pepper pieces, sweet yellow pepper pieces, red onion pieces, and halved garlic cloves.

Drizzle ½ cup of olive oil over the vegetables. Then, sprinkle with ½ teaspoon each of kosher salt and pepper. Toss to coat the vegetables evenly in the oil and seasonings.

Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and have a slight caramelized edge. Stir occasionally for even roasting.

Once roasted, remove the vegetables from the oven, and let them cool slightly.

In a large pot of boiling salted water, cook the orzo pasta according to the package instructions until al dente.

Drain the cooked orzo pasta, and rinse it under cold water to cool it down and stop the cooking process.

In a large salad bowl, combine the cooked orzo pasta and the roasted vegetables.

Drizzle the prepared lemon juice and olive oil dressing over the salad.

Toss everything together to ensure the pasta and vegetables are well coated with the dressing.

Serve your Veggie Pasta Salad with Roasted Vegetables at room temperature or chilled.

Store in an airtight container in the fridge for up to 5 days, and toss again before serving.