Mediterranean Roasted Vegetable Orzo with Parmesan

Recipe Collection: Dinner

Mediterranean Roasted Vegetable Orzo with Parmesan elevates your meal with vibrant flavors of summer vegetables, complemented by a splash of white wine. This vegetarian dish is perfect for those seeking a wholesome, satisfying meal or a delightful side dish. The rich flavor profile combines tender roasted zucchini, summer squash, and portobello mushrooms, making it versatile for any occasion—ideal for family dinners or gatherings.

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Overview

This delightful dish combines the vibrant flavors of summer vegetables with the rich taste of Parmesan and a hint of white wine. Perfect as a standalone meal or a side dish, this roasted vegetable orzo is a celebration of fresh produce and simple, yet sophisticated, flavors.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

Mediterranean

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 1 Whole zucchini, sliced
• 1 Whole summer squash, sliced
• 1 Whole red onion, divided
• 1 Pound (lb) asparagus, divided
• 1 Pound (lb) portobello mushrooms, sliced
• 4 Cloves garlic, minced
• 2 Tablespoons (tbsp) olive oil
• 1 Pinch white sugar
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 4 Cubes chicken bouillon
• 0.25 Cups dry white wine
• 16 Ounces (oz) package orzo pasta
• 2 Tablespoons (tbsp) Parmesan cheese, grated

Steps

1. Preheat your oven to 450 degrees F (230 degrees C).
2. In a large bowl, combine the sliced zucchini, sliced summer squash, divided red onion, divided asparagus, and sliced portobello mushrooms. Add the minced garlic, olive oil, and a pinch of white sugar. Toss gently to coat the vegetables evenly.
3. Spread the vegetables in a single layer on a baking sheet. Season with a pinch of salt and a pinch of black pepper.
4. Roast the vegetables in the preheated oven until they are tender and slightly caramelized, about 20 to 25 minutes.
5. While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Add the chicken bouillon cubes, white wine, and orzo pasta. Cook until the orzo is al dente, approximately 8 to 10 minutes. Drain the orzo.
6. In a large serving bowl, combine the cooked orzo with the roasted vegetables. Stir in the grated Parmesan cheese until well mixed.
7. Serve the dish warm, garnished with additional Parmesan cheese if desired. Enjoy the savory blend of roasted vegetables and creamy orzo with a touch of wine.

Enjoy your homemade Mediterranean Roasted Vegetable Orzo with Parmesan!