Roasted Vegetables + Orzo

• 1 small eggplant, peeled and 3/4-inch diced*
• 1 red bell pepper, 1″ diced
• 1 yellow bell pepper, 1″ diced
• 1 red onion, peeled and 1″ diced
• 2 garlic cloves, minced
• 1/4 cup good olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 – 3/4 pound whole wheat orzo (1 lb is too much)

*You can substitute the eggplant with 2 zucchinis or 4 cups of butternut squash (large dice).

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

Bringing It Together:

• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 8 oz good feta, 1/4-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade

Directions:

1. Preheat the oven to 425 degrees. 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 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, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.