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 good olive oil
• 1-1/2  tsp. kosher salt
• 1/2  tsp. freshly ground black pepper
• 1/2  lb. orzo
•   For the 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
•   To assemble:
• 4  scallions, minced (white and green parts)
• 1/4  cup pignolis (pine nuts), toasted
• 3/4  lb. good feta, 1/2-inch diced (not crumbled)
• 15  fresh basil leaves, cut into thin strips

Directions

1. Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.

4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.