Roasted eggplant
1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
2 tablespoons olive oil

Roasted tomatoes
Salt and pepper
1 cup cherry or grape tomatoes, halved
1 teaspoon olive oil
Salt and pepper

Everything else
½ pound DeLallo Organic Whole Wheat Orzo
⅓ cup crumbled feta
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
2 tablespoons pine nuts, toasted

Dressing
2 tablespoons olive oil, more to taste
1 tablespoon lemon juice
2 cloves garlic, pressed or minced
¼ teaspoon salt, more to taste
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste