Orzo with Roasted Veggies

This is another Barefoot Contessa recipe that I got from my friend Donna. I often double this because it's so good leftover.

1 small eggplant, peeled & diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 red onion, diced

2 garlic cloves, minced

1/3 c. olive oil

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 lb. orzo

4 green onions, minced

1/4 c. pine nuts, toasted

good feta (in water), diced

15 basil leaves

Dressing:

1/3 c. lemon juice (2 lemons)

1/3 c. olive oil

1 tsp. salt

1/2 tsp. pepper

Preheat oven to 425. Toss eggplant, peppers, onion and garlic with olive oil, salt & pepper on large baking sheet. Roast for 40 minutes, turning once. Cook orzo, drain, pour dressing on while warm. After the pasta and roasted veggies have cooled, mix them together and then add the green onions, pine nuts, feta & basil leaves.