Roasted Vegetable & Orzo Salad

Vegetables:
4-6 smallish zucchini
yellow, red and orange peppers (1 of each)
1 red onion
2-3 cloves of garlic
1/3 C olive oil
salt and pepper to taste

chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.

Meanwhile, cook orzo (1 lb.)

Toss cooked vegetables and orzo together with:

Dressing:
1/3 cup lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp pepper

drizzle over salad and add:

1/2 c toasted pine nuts
8 oz. crumbled feta cheese
15 fresh basil leaves - chopped.

Serve at room temperature or chilled.