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Roasted Vegetable Orzo
Roasted Vegetable Orzo
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Roasted summer vegetables with orzo and Parmesan.
Ingredients:
  • salt and black pepper to taste
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1 red onion, cut into chunks
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 pound portobello mushrooms, thickly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pinch white sugar
  • 4 cubes chicken bouillon
  • 0.25 cup dry white wine
  • 1 (16 ounce) package orzo pasta
  • 2 tablespoons grated Parmesan cheese
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine zucchini, squash, onion, asparagus, and mushrooms in a bowl. Drizzle with garlic, olive oil, and sugar, tossing gently to coat. Arrange vegetables on a baking sheet in a single layer and season with salt and pepper.
  • Roast vegetables until perfectly tender, for a mouthwatering 20 to 25 minutes.
  • While waiting, bring a pot of lightly salted water to a boil. Cook bouillon cubes, wine, and orzo until al dente, about 8 to 10 minutes. Drain and mix in roasted vegetables and Parmesan cheese. Serve warm.

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