Roasted Vegetable Orzo
Description
Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
Ingredients
•
1 zucchini, sliced
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1 summer squash, sliced
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1 red onion, cut into chunks
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1 pound asparagus, cut into 1-inch pieces
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1 pound portobello mushrooms, thickly sliced
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4 cloves garlic, minced
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2 tablespoons olive oil
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1 pinch white sugar
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salt and black pepper to taste
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4 cubes chicken bouillon
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1/4 cup dry white wine
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1 (16 ounce) package orzo pasta
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2 tablespoons grated Parmesan cheese
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.