In a large sauté pan, drizzle one tbsp oil into the pan and turn heat onto medium. Add the sliced onion and shallot mixture to the pan and cook until fragrant and translucent (should be able to see through the onions), approximately 8-10m. Set aside.
Add a tbsp of butter to the same pan and pour in the spinach. Cook until leaves are wilted and soft. Season with garlic powder and set aside.
Pour another tbsp into the pan. Layer in the sliced zucchini and cook until browned and the zucchini starts to sweat (10m). Set aside.
Add in sliced tomatoes and bell peppers and cook until fragrant and the tomatoes begin to soften. Layer back in all of the other cooked vegetables. Drizzle a pinch of salt and pepper, add garlic powder. Stir to blend.
Meanwhile, boil a pot of water (3-4 qts). Add in the cup of orzo and cook for 8-9 minutes depending on packaging. Drain and pour into vegetable mixture. Mix well.
Drizzle the lemon olive oil mixture into the pan and stir to spread the dressing. Sprinkle crumbled feta on top and serve immediately.