Orzo with Roasted Vegetables

INGREDIENTS

small eggplant, peeled and 3/4-inch diced

medium red bell pepper, 1-inch diced

medium yellow bell pepper, 1-inch diced

medium red onion, peeled and 1-inch diced

2 cloves

garlic, minced

1/3 cup

olive oil

1 1/2 tsp

kosher salt

1/2 tsp

freshly ground black pepper

1/2 lb

orzo pasta

FOR DRESSING:

1/3 cup

freshly squeezed lemon juice (2 lemons)

1/3 cup

olive oil

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

TO ASSEMBLE:

whole green onions (white and green parts)

1/4 cup

pine nuts, toasted

3/4 lb

feta cheese, 1/2-inch diced (not crumbled)

fresh basil leaves, cut into thin strips