Best Orzo EVER

I'm a pasta-holic, so I pretty much think any pasta recipe is good, but this one is exceptionally amazing. My aunt came up with it, and my mom tweaked it a little to our liking. It's good hot, room temperature, or cold. I've eaten it all three ways, so I speak from experience.

Ingredients:

• 1 lb. orzo, cooked
  
• 2/3 c olive oil (not extra virgin)
• 2 medium eggplants, diced
• 4 bell peppers, diced (I'm not a fan of bell peppers, so I use banana peppers)
• 2 cloves of garlic, minced
• 1 bunch of scallions, sliced (both white and green parts)
• 1/2 c chopped fresh mint
  
• 1/3 c fresh lemon juice
• 12 oz feta, crumbled or cubed
• 1/2 c grated Parmesan
• 1/2 c toasted slivered almonds
• 1 c diced apple
• 2 c frozen collard greens, thawed and drained (optional)
  

1. In a roasting pan or on a baking sheet, toss together oil, eggplant, peppers, and garlic. Roast for 45 minutes at 375 degrees.
2. In a serving bowl, toss together roasted vegetables and remaining ingredients. Serves 12.

It takes quite a few ingredients, but it's super easy to make. I'll make a batch on Sunday, and eat it for lunch and/or dinner the rest of the week. Or with grilled pizza like this one time....carbs and carbs, my favorite.