Preheat the oven to 400 degrees.
Toss the chopped bell pepper, onion, asparagus, broccoli, tomatoes and garlic slivers on the baking sheet then drizzle with olive oil and season with crushed red pepper, sea salt and freshly cracked pepper, to taste; toss to coat evenly. Roast for 10 minutes then stir and roast for another 5-7 minutes or until veggies are tender and the tomatoes are ready to burst. Remove from the oven and set aside to cool.
Meanwhile, cook the orzo in salted water until al dente, per package instructions.
Drain, reserving 1/2 cup pasta cooking water. Add the butter, lemon juice and lemon zest to the orzo and toss to coat evenly.
Add the parmesan cheese and a bit of reserved pasta water, if needed, then toss to coat evenly.
Add the roasted veggies and freshly chopped parsley, then toss until well mixed. Taste then season with sea salt and freshly cracked pepper, if needed.
Serve immediately with additional lemon and parmesan on the side. Enjoy.