Preheat the oven to 425°F (220°C). If you have a cold oven like me, preheat to 450F.
On a sheet pan, combine the eggplant, summer squash, zucchini, bell peppers, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables out in a single layer on a large baking sheet. Roast for 20-30 minutes, or until the vegetables are tender and lightly browned. If they are just tender and not golden brown at this point, feel free to roast at 450 for another 5-10 minutes.
While the vegetables are roasting, make the balsamic vinaigrette by whisking together the balsamic vinegar, Dijon mustard, honey, and olive oil in a small bowl. Cook the orzo according to package instructions. Drain, toss with olive oil to prevent sticking and set aside.
Once the vegetables are done, let them cool for a few minutes before tossing them with the orzo in a large bowl. Add the tomatoes, shallot and some basil. Save some for topping.
Drizzle the balsamic vinaigrette over the orzo and vegetables and toss to combine. Do a little at a time, to taste. If you have leftover vinaigrette, keep that in a jar and store.
