This salad was inspired by Inas Orzo with Roasted Vegetables from her Parties cookbook that came out over 20 years ago and I’ve been making this version ever since. It’s a versatile recipe that can be plated with. I like to switch up the veggies and I’ve added chick peas and sun dried tomatoes. It’s delicious room temp, hot or cold, makes a wonderful side to any protein or simply keep it vegetarian. . . Roasted Vegetables and Orzo . 1 small eggplant, peeled and 3/4” diced 1 red bell pepper, 1” diced 1 yellow bell pepper, 1” diced 1 red onion, peeled and 1-inch diced 1 zucchini, 1” dice 2 garlic cloves, chopped 1/3 cup good olive oil 1 tsp kosher salt 1/2 tsp black pepper 1/2 pound orzo For the dressing: 1/3 cup freshly squeezed lemon juice 1/3 cup good olive oil 1 tbls dijon 1 tsp kosher salt 1/2 tsp freshly ground black pepper To assemble: 4 scallions, chopped 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced, or crumbled 1 (15oz) can chick peas, ...