Heat your oven to 425°F. While it preheats, cut the zucchini into half-moons about 1/4-inch thick, halve the grape tomatoes, dice the bell peppers into 1-inch pieces, and slice the red onion into thin wedges. Toss all vegetables together on a large baking sheet, then drizzle with 3 tablespoons of olive oil and sprinkle with garlic powder, oregano, salt, and black pepper—toss everything until well coated. Roast for 20-25 minutes, stirring halfway through, until the vegetables are caramelized at the edges and tender. I find that roasting the vegetables first allows them to develop deep flavor while you handle the other components, making the final assembly quick and seamless.

While the vegetables roast, bring a pot of salted water to a boil and cook the orzo according to package directions, usually 8-10 minutes, until al dente. Drain well and set aside in a large serving bowl. Cooking the orzo while the vegetables roast ensures everything finishes at roughly the same time.

While everything cooks, prepare the dressing by mincing the 2 garlic cloves very finely. Whisk together the lemon juice, red wine vinegar, minced garlic, oregano, pepper, and red pepper flakes in a small bowl. The acidity from the lemon and vinegar will brighten the entire dish, so don't skip or reduce this component—it's the backbone of the Mediterranean flavor.

Once the vegetables are done roasting, add them to the bowl with the cooked orzo along with the kalamata olives and pour the dressing over everything. Toss gently but thoroughly to combine, ensuring every piece of orzo gets coated with the dressing. The warm vegetables will absorb the dressing beautifully, creating a cohesive, flavorful dish.

Gently fold in the crumbled feta cheese and chopped fresh mint just before serving. This keeps the feta from breaking down too much and the mint stays bright and fragrant. The salad can be served warm or at room temperature, and I actually prefer it at room temperature because the flavors meld together even more beautifully as it cools.