Roast the Vegetables: Preheat your oven to 420°F (215°C). On a large rimmed baking sheet (or two medium ones to avoid overcrowding and ensure proper roasting), combine the cubed eggplant, chopped yellow and orange bell peppers, chopped red onion, and minced garlic. Drizzle with the 1 ½ tablespoons of olive oil allocated for roasting, then season generously with salt and pepper. Toss well to ensure all vegetables are evenly coated. Spread them in a single layer. Roast for 35-45 minutes, stirring the vegetables midway through the cooking time, until they are tender and have achieved a nice caramelization at the edges.

Cook the Orzo: While the vegetables are roasting, bring a medium pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package directions until al dente (tender but still firm to the bite). Drain the cooked orzo thoroughly in a colander and set aside.

Prepare the Vinaigrette: In a small bowl or jar, whisk together the 1 ½ tablespoons of extra virgin olive oil for the dressing, the balsamic vinegar, and the fresh lemon juice. Season this vinaigrette with a pinch of salt and freshly ground black pepper to your preference. Whisk until well combined.

Combine Ingredients: Once the roasted vegetables are ready and have cooled slightly (they can be warm but should not be piping hot, to prevent melting the cheese prematurely), transfer them to a large mixing bowl. Add the cooked and drained orzo pasta to the bowl with the roasted vegetables. Pour the prepared balsamic vinaigrette over the orzo and vegetables. Gently toss everything together to ensure the pasta and vegetables are thoroughly and evenly coated with the dressing.

Incorporate Final Additions: Add the cubed smoked mozzarella, quartered cherry tomatoes, halved Kalamata olives, thinly sliced scallions, and fresh basil chiffonade to the bowl. Stir gently once more to combine all ingredients well, distributing them evenly throughout the salad.