Preheat your oven to 425°.
Clean and chop vegetables for roasting. Notice you will need to dice your produce into small, even pieces so that you can get a taste of everything in one bite.
Lay the chopped vegetables on a lined sheet pan.
Next, mix salt, pepper, oregano, and granulated garlic into two tablespoon olive oil. Then drizzle over the diced vegetables and toss until everything is well coated.
Roast for 20-25 minutes, stirring halfway through.
While the vegetables are in the oven, boil one cup of orzo in salted water. Follow the package instructions for cook time.
Then, drain the cooked orzo and pour it into a large bowl.
Add the diced Kalamata olives to hot orzo and stir. Let the pasta sit out and cool. The oil and brine from the olives will lightly coat the pasta and keep it from sticking while it cools.
Mix together the juice of one lemon, red wine vinegar, olive oil, minced garlic, oregano, black pepper, and chili flakes to make the vinaigrette.
Once the vegetables are tender and some of the juices have evaporated, remove them from the oven. Transfer the hot vegetables to the bowl of orzo, add the lemon vinaigrette and toss together.
At this point you can let the salad sit out for up to 30 minutes to cool or transfer it to the refrigerator.
The final step is to add feta cheese and this can be done right before serving.