1 small eggplant, peeled and 3/4 in diced
1 red bell pepper, 1 in diced
1 yellow pepper, 1 in diced
1 red onion, peeled and 1 in diced
2 garlic cloves, minced
1/3 cup olive oil
11/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 pound orzo

Dressing
1/3 cup freshly squeeze lemon juice(2 lemons)
1/3 cup olive oil
1 tsp salt
1/2 tsp pepper

To Assemble
4 Scallions, minced( white and green parts)
1/4 cup pignoli's toasted( place in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
3/4 cup feta, diced not crumbled
15 fresh basil leaves, cut into chiffonade.

1 small eggplant, peeled and 3/4 in diced 1 red bell pepper, 1 in diced 1 yellow pepper, 1 in diced 1 red onion, peeled and 1 in diced 2 garlic cloves, minced 1/3 cup olive oil 11/2 tsp kosher salt 1/2 tsp freshly ground pepper 1/2 pound orzo 1/3 cup freshly squeeze lemon juice(2 lemons) 1/3 cup olive oil 1 tsp salt 1/2 tsp pepper 4 Scallions, minced( white and green parts) 1/4 cup pignoli's toasted( place in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently. 3/4 cup feta, diced not crumbled 15 fresh basil leaves, cut into chiffonade.

Preheat oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes , turning once with a spatula.

Meanwhile, cook the orzo in boiling water for 7 to 9 minute, 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 lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta and basil. Check the seasonings and serve at room temperature.