Roasted Vegetable Orzo

By dawnita7

Ingredients

• 1 zucchini, sliced
• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound asparagus, cut into 1-inch pieces
• 1 pound portabello mushrooms, thickly sliced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 pinch sugar
• salt and pepper to taste
• 2 cubes chicken bouillon
• 1/4 cup dry white wine
• 1 (16 oz package orzo
• 2 tbsp grated parmesan cheese

Preparation

Step 1

1. Preheat oven to 450 degrees
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.