Roasted Vegetable Orzo recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

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
salt and black pepper to taste
4 cubes chicken bouillon
¼ cup dry white wine
1 (16 ounce) package orzo pasta
2 tablespoons grated Parmesan cheese

Nutrition Info

621 calories
carbohydrate: 104.5 g
cholesterol: 2.9 mg
fat: 11.4 g
fiber: 10.5 g
protein: 24.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1041.6 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl, add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.

  3. Roast vegetables until tender, 20 to 25 minutes.

  4. Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Recipe Yield

4 servings

Recipe Note

This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!

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