Pasta Salad With Roasted Vegetables - cooking recipe

Ingredients

1 small eggplant, peeled and 3/4-inch pieces
1 red bell pepper, 1-inch pieces
1 yellow bell pepper, 1-inch pieces
1 red onion, peeled and 1-inch pieces
2 garlic cloves, crushed
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb small shell pasta
1/3 cup lemon juice
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb feta, cubed
15 fresh basil leaves, cut into chiffonade

Preparation

Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
Meanwhile, cook the pasta and transfer to a large serving bowl.
Add the roasted vegetables.
For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.