INGREDIENTS
1
small eggplant, peeled and 3/4-inch diced
1
medium red bell pepper, 1-inch diced
1
medium yellow bell pepper, 1-inch diced
1
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:
4
whole green onions (white and green parts)
1/4 cup
pine nuts, toasted
3/4 lb
feta cheese, 1/2-inch diced (not crumbled)
15
fresh basil leaves, cut into thin strips