Orzo with Roasted Vegetables

Preheat the oven to 425 F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper in a large bowl and spread on a large sheet pan. Roast for 40 minutes, until browned, turning once after 20 minutes with a spatula.

For the dressing Combine the freshly-squeezed lemon juice, olive oil, kosher salt, and ground black pepper and set aside.

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

To assemble Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. Add the dressing, scallions, and fresh basil leaves. Toss the serve immediately at room temperature.

Note The salad tastes great the next day, but the vegetables will discolor the pasta and it will not look as appetizing