Orzo with Roasted Vegetables

Got this from a friend in our ward (Rochell Bryan). I've used eggplant instead of asparagus and omitted the pine nuts to cut costs and it was still good.

1 bundlle asparagus, 1 inch pieces
1 acorn squash, 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

*eggplant, butternut squash or mushrooms would be good too

2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 pound orzo

FOR THE DRESSING
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

TO ASSEMBLE
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, crumbled
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the asparagus, squash, bell peppers, onion, and garlic with the olive oil, salt and pepper and turn out onto a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 6-8 minutes, until al dente. Drain (don't rinse) 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, olive oil, salt and pepper and pour on the pasta and vegetables. Mix well and let cool to room temperature. Right before serving add the scallions, pine nuts, feta, and basil and check seasonings. Left-overs are awesome.