How to Make Roasted Vegetable Orzo - A Step-by-Step Guide

Roasted Vegetable Orzo is a delightful and versatile dish that combines the natural flavors of fresh vegetables with the comforting texture of orzo pasta. This recipe is perfect for any occasion, whether you're looking for a quick and easy weeknight dinner or an impressive dish to serve at a dinner party. Not only is it a great way to use up any vegetables you have on hand, but the roasting process also brings out the natural sugars in the vegetables, resulting in a rich, caramelized flavor t...

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Ingredients

  • 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
  • ¼ cup dry white wine
  • 1 (16 ounce) package orzo pasta
  • 2 tablespoons grated Parmesan cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
  • Nutrition

    621 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 1042mg
    • Total Carbohydrate: 105g
    • Dietary Fiber: 11g
    • Total Sugars: 10g
    • Protein: 25g
    • Vitamin C: 23mg
    • Calcium: 119mg
    • Iron: 7mg
    • Potassium: 1190mg