Orzo with Oven-Roasted Vegetables

Name: Orzo with Oven-Roasted Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Asparagus; 0.21 oz Chicken Bouillon; 2 tbsp Grated Parmesan Cheese; 4 cloves Minced Garlic; 2 tbsp Olive Oil; 16 oz Orzo; 1 lb Portobello Mushrooms; 1 whole Red Onion; 1 dash Salt & Pepper; 0.25 dash Sugar; 1 whole Summer Squash; 0.25 cup White Wine; 1 whole Zucchini

Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Heart-Healthy ❤️Comfort-Food

Orzo with Oven-Roasted Vegetables brings together caramelized zucchini, squash, asparagus, mushrooms, and sweet red onion, all tossed with tender pasta and a whisper of Parmesan. The roasted edges deepen the vegetables’ flavor while a hint of garlic and white wine brightens each bite. Serve it warm as a comforting side or a satisfying light dinner any night of the week.

Prep25 mins
Cook20 mins
Serves4
DifficultyEasy

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Put the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add the garlic, olive oil, and sugar, and gently stir to coat the vegetables. Spread the vegetables in a single layer on a baking sheet, then sprinkle with salt and pepper.
3

Roast the vegetables until tender, 20 to 25 minutes.
4

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