Pasta with Roasted Vegetables

I got this from my mom and I just love to make it! This may seem difficult, but its really easy. Its best if you make it in the morning and let it sit in the fridge for most of the day and take it out 5-10 minutes before you eat.

1 small eggplant, peeled and cut in 3/4" dice
1 red bell pepper, cut in 1-inch dice
1 yellow pepper, cut in 1-inch dice (or green bell or 2 red bells)
1 red onion, peeled and cut in 1-inch dice
2 garlic cloves,(keep whole and add to cut vegetables)
1/2c good olive oil (use enough to coat the vegetables only)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 pound orzo (whole wheat rotelli [spiral] pasta makes great substitute)
4 scallions, minced (white and green parts) (optional)
1/4 cup pine nuts, toasted (optional)
3/4 pound good feta cheese, cut in 1/2 inch dice (not crumbled)

DRESSING
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/3 cup good olive oil
½ - 1 teaspoon kosher salt
1/2 tsp freshly ground black pepper


Preheat oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil and salt and pepper on a large sheet pan. Roast for about 40 minutes 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 pasta bowl.

FOR THE DRESSING: Combine the lesson juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then all the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

This is my favorite summer salad! It is just super good and gets better the longer you have it!