As the summer continues to heat up, try a cool roasted vegetable and orzo salad from Foodstuffs, easy to make and refrigerate at home with a few fresh ingredients.

What you'll need:

1 small eggplant, peeled and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, peeled and diced
2 garlic cloves, minced
1/3 cup of olive oil
1 1/2 tsp of kosher salt
1/2 tsp freshly group black pepper
1/2 lb. of orzo

Dressing:
1/3 cup of squeezed lemons (two lemons)
1/3 cup of olive oil
1 tsp of kosher salt
½ tsp of freshly ground black pepper

Garnish:
4 scallions, minced
1/4 cup of toasted pine nuts
3/4 lb feta, diced
16 fresh basil leaves cut into thin strips

Directions:
Preheat the oven to 425 degrees F. 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 it once with a spatula. Cook orzo in boiling salted water for seven to nine minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the orzo, scraping all the liquid and seasonings from the pan into the pasta bowl. For dressing, combine the lemon juice, olive oil, salt and pepper and pour over the orzo and vegetables. Allow to cool to room temperature. Add the scallions, pine nuts, fetal and basil. Season to taste and serve at room temperature.

Where to Find Olive Oil in Town:

A wonderful olive oil to use on the vegetables and in the dressing will make this recipe shine. We tested affordable options at three stores.  While Foodstuffs brand olive oil had the most flavor, for the price, your best bet is 365 brand extra virgin olive oil from Whole Foods.

• Whole Foods 365 extra virgin olive oil: $5.99
• Foodstuffs extra virgin olive oil in an Amici reusable bottle: $11.99
• Filippo Berio extra virgin olive oil from Lakeside Foods: $6.03