Orzo with Roasted Vegetables

Ingredients:

Salad

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 lb. orzo

Dressing

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Assembly

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (toasted)
• 3/4 lb. good feta 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade

Directions:

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. 

Submitted by Lydia Robotewskyj from Barefoot Contessa Parties! by Ina Garten.