Orzo and Roasted Veggies

One of my favorite recipes right now. It really packs in the veggies.
It is better than what it looks like in my picture - I promise!

Ingredients
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1-2 zucchini
(I'm sure any other in-season veggie would be good to add)
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
light coat of olive oil
sprinkle with salt & pepper
1/2 pound orzo or rice-shaped pasta (I use whole wheat)
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
Toppings:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced or crumbled
fresh basil leaves, cut into julienne
Directions
Preheat the oven to 400 degrees F.
Toss veggies, onion, and garlic with the olive oil, salt, and pepper, and spread on a large sheet pan. Roast for aprox 30 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo for 9 minutes, until tender. Drain and let cool. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. Combine all dressing ingredients and pour on. Serve topped with scallions, pine nuts, feta, and basil.

I changed it, but here is the original. http://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe/index.html