Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper in large bowl. Grill in grill basket or grilling wok for 15 minutes, until browned, tossing every few minutes with a spatula until nicely browned but not burned. Place in bowl.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the grilled vegetables to the pasta, scraping in all juices from the bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
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Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper in large bowl. Grill in grill basket or grilling wok for 15 minutes, until browned, tossing every few minutes with a spatula until nicely browned but not burned. Place in bowl.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the grilled vegetables to the pasta, scraping in all juices from the bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
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