Preheat the oven to 425 degrees. On a large baking sheet toss the peppers, eggplant and red onion with the minced garlic and 1/3 cup of olive oil. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour into a large serving bowl. Scrape the vegetables and dripping into the orzo. For the dressing, combine lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and pour on the pasta and vegetables. Let cool to room temperature. Add the diced scallions, pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve!
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|Serving Size: 1 Serving (1084g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 608 (48%)|
|Amt Per Serving||% DV|
|Total Fat 67.6g||90 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 75.7mg||23 %|
|Sodium 4270.1mg||147 %|
|Potassium 3132.6mg||82 %|
|Total Carbohydrate 143.4g||42 %|
|Dietary Fiber 37.8g||151 %|
|Sugars, other 105.6g|
|Protein 52.5g||75 %|
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Calories per serving: 1254
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