Roasted Vegetable Orzo

Roasted Vegetable Orzo

109
Michelle 6

"This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!"

Ingredients

45 m servings 621 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 104.5g
  • 34%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
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Reviews

109
  1. 151 Ratings

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Really good. I did modify the cooking method though. I sauted 2 cups of dry orzo in a little butter then added 2 1/2 cups water and 1/2 cup white wine. I totally forgot to add the chicken bou...

This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding more cheese. The amount of water for the pasta isn't specified, but would be helpful since there are...

This is an excellent recipe. I used zucchini, squash, and onions for the vegetables. I followed the recipe otherwise but just cut it down in size. Just keep in mind that an entire box of orzo wi...