orzo with roasted vegetables

i made this on saturday, it's similar to candace's and hopefully just as delish! it's from my good friend ina garten.









1 small eggplant, peeled, 3/4 inch dice
(mark doesn't like eggplant so i used asparagus instead.)
1 red bell pepper, 1 inch dice
1 yellow bell pepper, 1 inch dice
1 red onion, peeled, 1 inch dice
- add any vegetables you have on hand, i threw in some grape tomatoes at the end
2 cloves garlic, minced (i think i ended up using about 4 or 5, cuz i love garlic)
1/3 cup olive oil
1 1/2 tsp. sea salt
1/2 tsp. fresh gound black pepper
1/2 lb orzo pasta

dressing:
1/3 cup fresh lemon juice
1/3 cup olive oil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

to assemble:
4 scallions, minced
1/4 cup toasted pignolis
3/4 lb feta, coarsley crumbled
15 fresh basil leaves, julienned

preheat oven to 425 degrees. toss all veges (except scallions) with oil, salt, pepper and garlic in a roasting pan. roast about 15 minutes, or until vegetables are translucent and beginning to carmelize. remove from oven and let cool in the pan. cook pasta according to package directions. drain and run under cold water to stop them cooking. drain well, put orzo in a large salad bowl and add vegetables along with the oil they cooked in. mix dressing ingredients in a bowl and pour over pasta. toss in the remaining ingredients. eat it up and rub your tummy.