1. Preheat oven to 400°F (200°C).

2. Toss cherry tomatoes, zucchini, and bell peppers with 2 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper on a baking sheet.

3. Roast vegetables for 20–25 minutes, stirring halfway, until caramelized and tender. Set aside.

4. Bring a pot of salted water to a boil and cook orzo for 8–10 minutes until al dente. Drain and reserve 1/2 cup cooking water.

5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté 2 minced garlic cloves for 1 minute.

6. Add cooked orzo and roasted vegetables to the skillet and stir to combine.

7. Pour in lemon juice and zest, then sprinkle Parmesan cheese. Stir until cheese melts and coats orzo, adding reserved cooking water if needed.

8. Season with additional salt and pepper to taste and toss in fresh basil before serving.