Roasted Vegetables + Orzo + Chicken

• 1 eggplant or 2 zuchinni, 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
• 4 oz whole wheat orzo

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
• 4 oz good feta, 1/4-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade
• 12 oz chicken, diced (optional – I use precooked grilled chicken)

Directions:

1. Preheat the oven to 425 degrees. Toss the eggplant or zucchini, 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 as directed, 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 (You may have some left over). Let cool to room temperature, then add the scallions, chicken, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.