Method:

Using a large baking pan, toss vegetables, garlic, salt and pepper in olive oil. Roast 40 minutes at 375ºF(190ºC), until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish.

Add the roasted vegetables with juices to the orzo. Combine well.

Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to the vegetables and orzo.

Garnish with green onions, pine nuts, feta cheese and basil. Taste for seasoning and serve at room temperature.

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