“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!” - by Michelle
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 621 cal
- 31%
- Fat
- 11.4 g
- 17%
- Carbs
- 104.5 g
- 34%
Based on a 2,000 calorie diet
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Reviews (97)
Rate This Recipe
"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 bouillon...." See more I brought it to a boil then reduced it to a simmer and cooked for about 8 - 10 minutes until the orzo was done. This way, all the liquid was absorbed and I didn't need to drain it. I was hoping to get more of the wine flavor this way. Then I stirred in more like 1/2 cup of parmesan and then added the roasted veggies. "
SunnyByrd
"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 measu..." See morered ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed it, thanks!"
House of Aqua
"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 will fee..." See mored an army. I used one cup of dry orzo and it made a lot. This is great and I will be making this again in the near future."
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