line & lee roasted vegetable orzo salad
adapted from: The Barefoot Contessa
serves 6
recipe note: easy

1 small eggplant - peeled and diced
1 red bell pepper - diced
1 yellow bell pepper - diced
1 red onion - peeled diced
2 garlic cloves - minced
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 pound orzo OR israeli couscous
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1/3 cup freshly squeezed lemon juice (approx. 2 lemons)
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper

***
4 scallions, minced (white and pale green parts)
3/4 pound good feta - chopped
handful of fresh basil leaves - rough chop

preheat oven to 425 F. on a large backing sheet add the eggplant, bell peppers, onion, and garlic, toss with the olive oil, salt, and pepper. roast for 40 minutes, turning once with a spatula.

meanwhile, cook the orzo (or israeli couscous) according to the package.  once drained, place in a large serving bowl. add the roasted vegetables to the orzo. 

to make the dressing, combine the lemon juice, olive oil, salt, and pepper in a small container with a lid. shake until combined. add the dressing to the the orzo. once the orzo is room temperature add the scallions, feta, and basil. season if needed and serve at room temperature. store in an airtight container in the fridge for 4-5 days.