Roasted Vegetable & Orzo Salad

Salad:
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb orzo (just over 1 cup, uncooked)

Dressing: **
1/3 cup lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp pepper

To assemble:
3/4 lb feta, 1/2 inch diced
15 fresh basil leaves, shredded
4 scallions, minced
1/4 cup pine nuts, toasted

Preheat oven to 425 F. Toss eggplant, peppers, onion, and garlic with olive oil, salt, and pepper. Transfer to baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Boil orzo in salted water 7-9 minutes. Drain and put in serving bowl. Add vegetables to orzo, scraping drippings from baking sheet into bowl. Dress and cool. Add feta, basil, nuts, and scallions.

** I recommend cutting the dressing recipe in half, though I am sure the Barefoot Contessa would disagree...