Roasted Vegetables with Orzo

1 eggplant (small, peeled and diced) and/or zucchini (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 red onion (diced)
2 cloves garlic (mined)
1 cup of Orzo

Dressing:
1/4 cup lemon juice
1/4 cup olive oil

Directions:

1. Preheat oven to 425F
2. Toss all vegetables in olive oil just to coat and place on a baking sheet and salt and pepper, roast for 40 minutes, turning once, until browned
3. Cook Orzo, drain and place in a large bowl
4. Add the roasted vegetables to the Orzo
5. Add dressing

To make a cold salad, let cool and add your choice of nut (pine or walnuts) and feta cheese.