ORZO WITH ROASTED VEGETABLES AND FETA (Adapted from Ina Garten)

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
2 cups dry orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

To assemble:
4 scallions, minced
1/4 cup pine nuts, toasted
3/4 pound fresh feta, crumbled
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F. 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.

Meanwhile, cook the orzo in boiling salted water for 8 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.

For the dressing, combine the lemon juice, olive oil, salt, and pepper.

Pour on the pasta and vegetables.

Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Taste and see if you need to adjust the seasonings, and serve at room temperature.   ***Can be refrigerated at this point up to 3 days.