Roasted Vegetable Orzo
A delightful Roasted Vegetable Orzo packed with seasonal vegetables, perfect as a standalone dish or as a side.
Equipment
- oven
- large bowl
- baking sheet
- large pot
Ingredients
Vegetables
- 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
Cooking Essentials
- 2 tablespoons olive oil
- 1 pinch white sugar
- salt to taste
- black pepper to taste
- 4 cubes chicken bouillon
- ¼ cup dry white wine
- 1 16 ounce package orzo pasta
- 2 tablespoons grated Parmesan cheese
Instructions
Preparation
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Roast vegetables until tender, 20 to 25 minutes.
- 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.
Notes
Serve as a standalone dish or as a side with chicken.
Nutrition
Serving: 1servingCalories: 621kcalCarbohydrates: 105gProtein: 25gFat: 11gSaturated Fat: 2gCholesterol: 3mgSodium: 1042mgPotassium: 1190mgFiber: 11gSugar: 10gVitamin C: 23mgCalcium: 119mgIron: 7mg
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