Orzo with Roasted Vegetables

Deselect All

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 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)

1/4 cup pignolis (pine nuts), toasted

3/4 pound good feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne