Ingredients
1/3 cup lemon juice1/3 cup olive oil1/2 teaspoon kosher salt1/2 teaspoon pepperROASTED VEGETABLES:1 small eggplant, peeled and cut into 3/4-inch cubes1 medium sweet red pepper, cut into 1-inch pieces1 medium sweet yellow pepper, cut into 1-inch pieces1 large red onion, cut into 1-inch pieces6 garlic cloves, peeled and halved1/2 cup olive oil1/2 teaspoon kosher salt1/2 teaspoon pepperSALAD:1-1/4 cups uncooked orzo pasta4 green onions, finely chopped15 fresh basil leaves, thinly sliced1/4 cup pine nuts, toasted12 ounces feta cheese, cut into 3/4-inch cubes
Preparation
In a small bowl, whisk the first four ingredients; set aside.
In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature.
Meanwhile, cook orzo according to package directions; drain.
In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
