Orzo with Roasted Vegetables

1 eggplant, peeled and 3/4-inch diced
1 each red, yellow and orange bell pepper, 1-inch diced
1 red onion, 1-inch diced
3-4 garlic cloves, minced
1/3 c olive oil
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1 box orzo pasta
4 scallions, minced (white and green parts)
1/4 c toasted pine nuts
3/4 pound feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, julienned

FOR THE DRESSING:
1/3 c freshly squeezed lemon juice ( about 2 lemons)
1/3 c olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 425 degrees. Toss eggplant, peppers, onion and garlic with olive oil, salt and pepper on a couple of large sheet pans. Roast for 40 minutes, turning once.

Meanwhile, cook orzo in boiling, salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl. Add roasted vegies to the pasta, scraping all the liquid and seasonings from the pan into the pasta bowl.

For the dressing, combine lemon juice, olive oil, salt and pepper and pour over the pasta and vegies. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

Yields: 8 servings