1 small eggplant, diced           1 red pepper, diced

1 yellow pepper, diced            1 red onion, peeled & 1 inch diced

1 bunch asparagus, cut into 2 inch pieces    (could substitute fresh tender

 green beans—without strings-- for asparagus, if not in season, CW)

4 garlic cloves, minced            1/3 cup good olive oil

1½ tsp kosher salt                   ½ tsp pepper

½ lb orzo (or other kind of pasta)

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil             1 t kosher salt

½ t pepper                               4 scallions, minced (white & green parts)

¼ cup pine nuts, toasted         ¾ lb feta, ½ inch diced not crumbled

15 basil leaves, cut into chiffonade

Prehat oven to 425°.  Toss eggplant, peppers, onions, garlic and asparagus  

with olive oil, salt and pepper on large baking skeet.  Roast for 40 minutes,

until browned, turning once with spatula.

 serves 6

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