Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

Wash and dice zucchini, squash, peppers and onion. Try to cut even pieces for uniform roasting.

In a large bowl, toss vegetables with olive oil, salt, pepper, thyme and minced garlic. Coat evenly.

Spread vegetables on baking sheet. Roast for 25–30 minutes, stirring halfway. Vegetables should be tender and lightly browned.

Bring a saucepan of salted water to boil. Add orzo and cook until al dente, about 8–10 minutes.

Drain orzo in a colander. Return to pan. Add a drizzle of olive oil to prevent sticking if needed.

Add roasted vegetables to cooked orzo. Stir gently to combine flavors evenly throughout the pasta.

Sprinkle Parmesan cheese and chopped basil over the mixture. Stir gently until everything is well mixed and aromatic.

Taste orzo and vegetables. Add more salt or pepper if needed for balanced flavors before serving.

Transfer roasted vegetable orzo to a serving bowl. Serve immediately, or let it cool slightly for room temperature serving.