Orzo with Roasted Vegetables

This is a recipe I've had for awhile that I finally got around to making that is definitely a keeper. Another great dish from Barefoot Contessa just slightly altered for my taste preferences! It is a great summer/spring dish since it is served at room temperature (and makes great leftovers to take for an on the go lunch).

1 small eggplant, 3/4 inch diced
1 red bell pepper, 1" diced
1 yellow bell pepper, 1" diced
1 red onion, peeled and 1" diced
2 cloves garlic, minced
1/3 c. olive oil
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 pound orzo

Dressing:
1/3 cup fresh lime juice
1/4 cup olive oil

Assemble:
2-4 green onions (depending on size) diced
1/4 cup toasted pine nuts
1/2 c. crumbled feta
15 fresh basil leaves, sliced into a chiffonade

-Preheat oven to 425. Toss eggplant, peppers, onion, and garlic with olive oil, salt, and pepper on large baking sheet. Roast for 40 minutes turning once with a spatula.
-Meanwhile cook the orzo 7 minutes and drain.
-Combine orzo and roasted vegetables in a bowl (including any juices on roasting pan)
-Let cool to room temperature then add "assemble" ingredients and "dressing." Salt/pepper to taste. Serve as a side or main dish.