Orzo with Roasted Veggies

Tonight I'll be going to the Hollywood Cemetery to watch Willie Wonka and the Chocolate Factory with some of my friends. I found out recently that they play movies every Saturday out in the courtyard and people can bring food while they watch the featured movie. It sounded like so much fun and I needed a meal that could be eaten cold, while still being super yummy and more than just a sandwich or hot dogs.

So I roasted some veggies and tossed it with orzo and lemon juice. I love how roasting the veggies gave them a crisp exterior but stayed moist on the inside. Roasting also takes the bitterness away from the veggies and leaves them with a slightly sweet taste. This dish is definitely something that will impress my friends, while still being a simple dish.

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Ingredients
* 1 small eggplant, peeled and 3/4-inch diced
* 1 red bell pepper, 1-inch diced
* 1 yellow bell pepper, 1-inch diced
* 1 red onion, peeled and 1-inch diced
* 1 cup white button mushrooms, sliced
* 2 garlic cloves, minced
* 1/3 cup good olive oil
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 pound orzo or rice-shaped pasta
* 1/4 cup pitted black olives
* 1/4 cup chopped tomatoes
* Fresh parsley, chopped for garnish

Dressing
* 1/3 cup freshly squeezed lemon juice (2 lemons)
* 1/3 cup good olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper

Directions
1. Preheat the oven to 425 degrees F.

2. Toss the eggplant, bell peppers, onion, mushrooms, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

3. 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 roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.

5. Let cool to room temperature, then garnish with tomatoes and parsley. Check the seasonings, and serve at room temperature.