Cook the orzo according to the package and let it cool in a salad bowl. Add a little quantity of oil just to avoid orzo pasta sticking together and give it a little toss.
In a pan (to go faster I use 3 pans) add some olive oil and cook each vegetable separately (eggplant, red bell pepper, zucchini and onion) until they are lightly brown. Salt and pepper each vegetable. When it is done add them to the salad bowl.
For the dressing combine salt, pepper, balsamic vinegar, honey/agave, and add the olive oil. Add the dressing to the salad and mix well.
Finely cut basil and parsley and add it to the salad.
You can eat this salad at room temperature or keep it in a fridge a few hours.