roasted vegetable orzo salad

i made this last night, roughly adapted from cucina viansa cookbook:

Carrots
onion
garlic
eggplant
zucchini
tomatoes

chop vegetables into salad-sized pieces, douse them with olive oil, salt and pepper, add thyme, rosemary and sage leaves, and roast in a 425 oven for 35 minutes.

Add cooked whole wheat orzo, more olive oil, sherry vinegar, lemon juice, toasted pine nuts, chopped calamata olives, goat cheese, more s and p. toss. refridgerate.