Preheat the oven to 425 degrees. combine the chopped eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet or jelly roll pan. Roast for 40 minutes, until browned, turning once with a spatula.
While vegetables are cooking, bring salted chicken broth to a boil in a medium pot . Add orzo and cook for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl to cool.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, mix the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature or refrigerate.
Just before serving, add the green onions, pine nuts, feta, and basil. Can be served at room temperature or refrigerated.
Note: I adapted this delicious side dish recipe from Ina Garten. I originally found it in my now dog-eared Barefoot Contessa Parties! recipe book. I love almost every recipe in this publication. Thank you Ina!
Psst! You can boil the orzo in water instead of chicken broth if you want to go vegetarian.