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Roasted Vegetable Orzo

SUBMITTED BY: Michelle  PHOTO BY: SunnyByrd Supporting Member (Click to learn more about Supporting Membership)

"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!"
Roasted Vegetable Orzo Recipe
RECIPE RATING:
This recipe has been rated 27 times with an average star rating of 4.7
Read Reviews (23)
PREP TIME  25 Min
COOK TIME  20 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/4 cup dry white wine
  • 1 (16 ounce) package orzo pasta
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS

  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

The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 18, 2008 by SunnyByrd 
This is good. It's a little bland, so plan on being liberal with salt and pepper - and adding... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 13, 2008 by roxs 
This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 23, 2008 by d&j 
I made this to bring to a BBQ and it turned out great! I used two zucchini and 2 squash... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 17, 2008 by sara 
I didn't change a thing (except extra parm cheese) and it was delicious. My boyfriend said... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 14, 2008 by ralu320 
This came out beautifully. I added fresh basil and parsley, which really enhanced the dish. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 5, 2008 by DREGINEK 
Awesome recipe sunnybird! I did sub broccoli IPO aspargus and b/c some people complained... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 2, 2008 by jenonymous 
I tried this because someone gave me zucchini, and because I like fresh asparagus, and because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 25, 2008 by Walter's Bride 
Delicious!!! I made this for a dinner party and everyone raved about it! My guests each had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 20, 2008 by Linda B 
so easy and good . We all loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 4, 2009 by kimquat4 
This is a great base recipe. I roasted pieces of eggplant, zucchini, asparagus and white... MORE

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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Springfield, Missouri, USA
Living In: Houston, Texas, USA

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Nutritional Information
Roasted Vegetable Orzo

Servings Per Recipe: 4

Amount Per Serving

Calories: 621

  • Total Fat: 11.4g
  • Cholesterol: 3mg
  • Sodium: 1139mg
  • Total Carbs: 104.5g
  •     Dietary Fiber: 10.5g
  • Protein: 24.9g

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