With a few customizations, of course. Mushrooms instead of eggplant, for example.
And maybe the addition of cherry tomatoes changed the moisture quotient, but I needed way less of the lemon-olive oil dressing than called for. I put some on when the orzo was still warm, and saved some to put on right before serving, but even then, I didn't even use all of it. Plus I halved the olive oil in the roasting phase and the feta in the finishing phase. You'll see a lot of the same in the online recipe and comments.
(I'm generally afraid to put minced garlic on vegetables while they're roasting since it can get burned and bitter, but these vegetables give off so much liquid it works perfectly in this recipe)
This was for a Greek-ish meal, so in addition to mucking with it in ways that are only attributable to my personal preferences, I also switched up the spicing to make it more Greek. Fresh oregano instead of basil, for the most part. Ironically, the feta I used was French. But use whatever you've got.
Really nice as a side dish at a dinner party, because you make it ahead. But it'd be great picnic food too. This and some cold poached or grilled chicken, grapes in a bunch, maybe a wedge of cheese and a baguette? Transportable and tasty.