Orzo with Roasted Vegetables (Barefoot Contessa)

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 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or rice-shaped pasta
For the dressing
1/3 cup fresh lemon juice(2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
To assemble
4 scallions, minced(white and green parts)
1/4 cup pignolis, toasted(pine nuts)
3/4 lb good feta, 1/2 inch diced(not crumbled)
15 fresh basil leaves, cut into julienne
Directions
1Preheat the oven to 425 degrees F.
2Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3Roast for 40 minutes, until browned, turning once with a spatula.
4Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5Drain and transfer to a large serving bowl.
6Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9Check the seasonings, and serve at room temperature.

Okay, this is one of my favorites right now! Excellent for summer and it makes GREAT leftovers, enjoy :)

Chari