Name: Roasted Vegetable Orzo
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Zucchini, sliced - 1; Summer squash, sliced - 1; Red onion, cut into chunks - 1; Asparagus, cut into 1-inch pieces - 1 pound; Portobello mushrooms, thickly sliced - 1 pound; Garlic, minced - 4 cloves; Olive oil - 2 tablespoons; White sugar - 1 pinch; Salt and black pepper to taste - 1 pinch; Chicken bouillon - 4 cubes; Dry white wine - ¼ cup; Orzo pasta - 1 (16 ounce) package; Grated Parmesan cheese - 2 tablespoons

Ingredients for - Roasted Vegetable Orzo

1. Zucchini, sliced 1

2. Summer squash, sliced 1

3. Red onion, cut into chunks 1

4. Asparagus, cut into 1-inch pieces 1 pound

5. Portobello mushrooms, thickly sliced 1 pound

6. Garlic, minced 4 cloves

7. Olive oil 2 tablespoons

8. White sugar 1 pinch

9. Salt and black pepper to taste 1 pinch

10. Chicken bouillon 4 cubes

11. Dry white wine ¼ cup

12. Orzo pasta 1 (16 ounce) package

13. Grated Parmesan cheese 2 tablespoons

How to cook deliciously - Roasted Vegetable Orzo

1 . Stage

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

2 . Stage

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 . Stage

Roast vegetables until tender, 20 to 25 minutes.

4 . Stage

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.