roasted vegetable orzo

Ingredients

• Servings: 4
• 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
• 1/4 cup dry white
• 1 (16 ounce) package orzo pasta
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• 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, , and orzo, and cook until al dente, about 8 to 10 minutes. drain. stir in roasted vegetables and parmesan cheese, and serve warm.