Vegetarian Summer Dish Salad

6 people

1- Small eggplant, peeled and cut into ¾ inch pieces
1- Red bell pepper, ¾ inch diced
1- Yellow bell pepper, ¾ inch diced
1- Red onion, peeled, ¾ inch diced
2- Garlic cloves, minced
1/3 C - olive oil
1 ½ t kosher salt
½ t black pepper
½ lb orzo pasta

Dressing:
1/3 c fresh lemon juice (2 lemons)
1/3 c olive oil
1 t kosher salt
½ t black pepper

To Assemble:
4 scallions, minced (white and green parts)
¼ c pignolis (pine nuts), toasted
¾ lb good feta, ½ inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat Oven to 425 F

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes or until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, and then add the scallions, pignolis, feta and basil. Check the seasonings, and serve at room temperature.