Pasta Salad With Roasted Vegetables

• 1 small eggplant, peeled and 3/4-inch pieces
• 1 red bell pepper, 1-inch pieces
• 1 yellow bell pepper, 1-inch pieces
• 1 red onion, peeled and 1-inch pieces
• 2 garlic cloves, crushed
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 lb small shell pasta
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 3/4 lb feta, cubed
• 15 fresh basil leaves, cut into chiffonade

1. Preheat the oven to 425 degrees.
2. Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
3. Meanwhile, cook the pasta and transfer to a large serving bowl.
4. Add the roasted vegetables.
5. For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

eggplant, red bell pepper, yellow bell pepper, red onion, garlic, olive oil, salt, black pepper, shell pasta, lemon juice, olive oil, salt, black pepper, scallions, pine nuts, feta, basil

Taken from www.food.com/recipe/pasta-salad-with-roasted-vegetables-231876 (may not work)