This recipe is based on a recipe by Ina Garten from Barefoot Contessa

Vegetables
1 small eggplant, peeled and 1 inch dice (peeling it is key because the peel burns while roasting. . .it tastes quite disgusting if not peeled)
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
1 onion, pelled and 1 inch dice
2 garlic cloves, minced
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil

1/2 pound orzo
4 scallions, minced (white and green parts)
1/3 cup pine nuts, toasted
3/4 pound feta, 1/2 inch dice
20 fresh basil leaves, cut into julienne

Dressing
1/3 cup lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 425 degrees. Toss eggplant, bell peppers, onion, garlic with olive oil, salt, and pepper on a large cookie sheet. Bake for 40 mins until browned. Turn once while baking.

Cook orzo as directed on package. I recommend keeping it al dente. Drain and transfer to large serving bowl. Add roasted vegetables, scraping all the liquid and seasoning from the roasting pan into the pasta bowl.

For the dressing combing lemon juice, olive oil, salt, pepper and pour onto pasta mixture. Let cool to room temperature. Then add scallions, pine nuts, feta, basil. Serve at room temperature.

Serves 6