Orzo with Roasted Vegetables

1 small eggplant, peeled and 3/4" diced

1 red pepper, 1" diced

1 yellow bell pepper, 1" diced

1 red onion, peeled and 1" diced

2 garlic cloves

1/3 cup good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1/2 pound orzo

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

To assemble:

4 scallions minced (white and green parts)

1/4 cup toasted pine nuts

3/4 pound feta 1/2" diced (not crumbled)

15 fresh basil leaves cut into chiffonade

Preheat oven to 425.  Toss the veggies with the garllic, olive oil, salt and pepper on a large baking sheet.  Roast for 40 minutes until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7-9 minutes until tender.  Drain and transfer to a large serving bowl.  Add the dressing when the orzo is still warm so it absorbs into the pasta. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta.  Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.  Serve at room temperature.

This dish is even better when made in advance; just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.