Orzo Salad with Summer Roasted Vegetables

Directions:

Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast until softened, about 25 minutes, but still al dente. Turn vegetables over once with spatula.

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

For the dressing, whisk together the lemon juice, olive oil, dijon mustard, honey, salt, and pepper.

Once the vegetables are roasted, add to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. Then toss with the dressing.

Let the pasta and vegetable mixture cool to room temperature. To finish, add the scallions, pine nuts, goat cheese, and basil. Serve chilled or at room temperature.