1 small eggplant, 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 small zucchini, 3/4 inch diced
1 yellow squash, 3/4 inch diced
1/2 red onion, diced
2 garlic cloves, minced
1/3 c. olive oil
1-1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 lb. orzo or small pasta
4 scallions, sliced
1/4 c. toasted pine nuts
crumbled feta
fresh basil leaves cut in chiffonade
For the dressing:
1/3 c. fresh lemon juice
1/3 c. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Preheat the oven to 425 degrees.
Toss the eggplant, peppers, zucchini, squash, onion and garlic, with oil, salt and pepper on a large baking sheet.
Roast for 40 minutes until browned, stirring once during cooking.
Meanwhile cook the orzo according to the package directions. Drain and put in a large serving bowl.
For the dressing, whisk the lemon juice, oil and salt and pepper.
To the pasta, add the roasted vegetables and the dressing.
Top with chopped scallions, basil and pine nuts.
Pass the crumbled feta when serving.