Amazing Roasted Vegetable Orzo
With the first bite, this Roasted Vegetable Orzo soothes comfort food cravings without the guilt. Furthermore, lovely roasted summer squash, zucchini, red onion, and asparagus combine to create the perfect dish.
Moreover, flavored with dry white wine and filled with delicious mushrooms; it is an instant classic. In addition, rich parmesan cheese adds the final touches to an amazing dish. Lastly, Roasted Vegetable Orzo is versatile; allowing substitutions with favorite vegetables.
Furthermore, try an amazing Cold Pasta Salad for another great vegetarian option!
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This flavorful Roasted Vegetable Orzo is a great meal on its own, or side dish!
- 1 zucchini, halved and sliced
- 1 summer squash, sliced
- 4 cloves garlic, minced
- 1 red onion, roughly chopped
- 1 pound asparagus, cut into 1-inch pieces
- salt and black pepper (to taste)
- 1 pound portobello mushrooms, thickly sliced
- 2 tablespoons olive oil
- 1 pinch white sugar
- 4 cubes chicken bouillon
- 1/4 cup dry white wine
- 1 (16 ounces) package orzo
- 2 tablespoons grated Parmesan cheese
- Fresh herbs (of your choice)
To begin with, preheat the oven to 450 degrees F (230 degrees C).
Roasted Vegetable Orzo
First, place the sliced zucchini, squash, onion, asparagus, and mushrooms in a large bowl.
Next, add the garlic, olive oil, and sugar.
Once added, stir gently to coat the vegetables.
Afterward, spread the vegetables in a single layer on a baking sheet, sprinkle with salt and pepper.
To begin with, roast the vegetables until tender (20-25 minutes)
Meanwhile, bring a large pot of lightly salted water to boil.
Next, add the bouillon cubes, wine, and orzo.
Furthermore, cook until al dente (8-10 minutes)
Afterward, drain the orzo.
To finish, stir in the roasted vegetables and Parmesan cheese.
Lastly, serve hot/warm and enjoy.
Ultimately, Roasted Vegetable Orzo will have families going vegetarian with ease. Again, Comfort food without the guilt, what’s not to love!