Roasted Vegetable and Pasta Salad

At a recent summer book club meeting combined with a pot luck, this delicious salad was served made by accomplished cook Dorothy Amernic. It is equally wonderful second time around and as such would make an ideal packed lunch.

1 medium eggplant cut into 1/2 inch (1.2 cm) chunks
1 or 2 small zucchini, sliced
2 each, red and yellow peppers, cut into 1/2 inch chunks
3 cloves garlic, minced
1 lb (500 g) orzo pasta or small pasta
4 green onions, chopped
12 oz (375 g) feta cheese, crumbled
1/2 cup (125 mL) chopped fresh basil
1/2 cup (125 mL) pinenuts

Dressing:
1 cup (250 mL) olive oil
1/2 cup (125 mL) fresh lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) fresh black pepper

Preheat oven to 400 deg. F (200 deg. C). Line baking sheet with parchment paper. In large mixing bowl, stir together eggplant, zucchini, peppers and garlic. Toss with half of the olive oil. Arrange vegetables in single layer on baking sheet. Bake 45 minutes or until deep brown, turning frequently. Stir in onions, feta cheese, basil and pinenuts. In small bowl, whisk together olive oil, lemon juice, salt and pepper. Pour over vegetables and toss to coat. Turn onto serving platter; cover with plastic wrap and refrigerate. Serve at room temperature.