Orzo and Roasted Vegetable Salad (Sarah Leah Chase)

Ingredients

• 2 eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, cut in 1/2-inch dice
• 2 yellow bell peppers, cut in 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• salt and peper to taste
• 1 pound orzo, cooked and drained
• 1 bunch scallions, minced
• 12 oz feta crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice