Orzo with Roasted Vegetables

This bright, flavorful side dish was the perfect accompaniment to a hearty chicken dish and with its cheese, vegetables, and pasta could even serve as a well-rounded light summer meal.

The ingredients:
1 small eggplant, peeled and diced in 3/4-inch pieces
1 red bell pepper, diced
1 yellow pepper, diced
2 garlic cloves, minced
1/3 cup olive oil
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. orzo
4 green onions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, diced (not crumbled)
15 fresh basil leaves, cut into strips

DRESSING:
1/3 cup lemon juice
1/3 cup olive oil
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 425°. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula (mine only took 25-30 minutes before they were browned).

Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl.

Add roasted vegetables to orzo, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the green onions, pine nuts, feta cheese, and basil. Serve at room temperature.

Enjoy!