Orzo with Feta and Zesty Roasted Vegetables

Ingredients:

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 extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
2 lemons freshly squeezed (1/3 cup lemon juice)
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Instructions:

Preheat oven 425 F. Assemble eggplant, red and green bell peppers, onion, and garlic on a large sheet pan. Toss with 1/3 cup extra virgin olive oil, salt and pepper. Roast for 40 minutes flip over with a spatula one time. While this is baking begin cooking the orzo in boiling water that has been salted, for 8 minutes or until tender. Drain and put in a large serving bowl. Place the vegetables on top making sure to scrape out as much juice from the roasting pan as you can. Now you can make the dressing. Combine the rest of the virgin olive oil, salt, pepper, and lemon juice. Mix well and pour over the pasta dish. Allow the pasta and vegetables to cool to room temperature. Then, top with the remaining ingredients. Serve at room temperature.