Ina's Orzo w/ Roasted Vegetables

This is so easy and so delicious.

If you love roasted veggies and pasta, then it's a win win.

I think you can throw in any vegetable you like, but Ms. Contessa likes the summer night shades.
Eggplant and peppers, which are abundant right now in the late garden.

Lots of fresh basil and scallions (also from the garden) and simple ingredients will make this a picnic favorite.

I did not refrigerate this (no need to), and served this at room temperature.

Before serving, I added some red wine vinegar, because I felt it livened up the dish a bit more.

Everything I used in this salad was from my garden, except for the feta cheese!
I omitted the pine nuts, because I didn't have any, but I think they would've made this summer dish even better.

I love Ina's recipes, they are always so easy and fresh.
Her shop in the Hamptons was so beautiful, it's a shame it closed years ago, I loved it.
She used to sell this salad by the pound.

Ina's Orzo w/ Roasted Vegetables: (adapted from Barefoot Contessa Parties)

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 good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup of red wine vinegar (optional, but I felt it needed it)

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (I used crumbled)
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425F degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 30 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, 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, vinegar, 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.

Enjoy!