Reviewed: Aug. 29, 2009

I have made this twice now: once exactly as stated in the recipe and once by varying the vegetables. This is an easy, versatile summer recipe. Be warned however that the quality and flavor of the recipe will directly depend on the quality of your vegetables and your wine selection. If you don't use good quality ingredients you are going to have a bland dish. Also, the appearance of the dish is greatly assisted if you ensure your veggies are dry roasted and don't allow them to sit in their own liquid. I agree with others that the addition of peppers and and garden fresh basil definitely helps this recipe.

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AMYHAWK

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Reviewed: Aug. 11, 2009

This is a good dish - however, not as flavorful as I expected with the seasonings to the pasta water. Next time I will try some of the suggestions, which include using red peppers, basil and additional salt/pepper.

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house3064

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I used rice instead and cut the amount of bouillon in half and used white grape juice instead of white wine. Delicious!

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Jen

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Reviewed: Aug. 1, 2009

The roasted vegetables are amazing. I omitted the sugar, and added a little crushed red pepper. I like a little spice to my food. Instead of pairing with orzo, I mixed the veggies with penne pasta. Delish!

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Mrs_C

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

Very good, although I did forget the sugar (oops) and added about a teaspoon or two of fresh thyme from the garden. An excellent way to use fresh garden veggies!

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jul. 9, 2009

I read the reviews on this one and thought about spicing it up. But I went with the stock recipe. All my friends loved it. I thought it could use a little spice. I gave it 5 stars because everyone loved it and with this type of recipe there’s a lot of room to tailor it to an individuals taste

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

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Reviewed: Jul. 2, 2009

Awesome, that's all I have to say!! You can throw in just about any veggie and it tastes great. I use Feta cheese instead of the Parmesan though.

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Melissa

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: May 5, 2009

I really enjoyed this recipe -- thank you! Super easy to make and very yummy. I didn't need to change a thing.

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Jennie

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Reviewed: May 3, 2009

This is a great base recipe. I roasted pieces of eggplant, zucchini, asparagus and white mushrooms as well as one chicken breast cut into bite size pieces. I tossed everything into some whole wheat penne pasta and added a handful of fresh basil leaves, crumbled feta cheese and squeezed lemon. This recipe is definitely very versatile and healthy! Thanks!

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kimquat4

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Apr. 27, 2009

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. 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.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

It sounded a little bland so I added some garden herbs to it and used hazelnut oil instead of olive, gave it a lovely flavor. I didn't specifically have the same veggies either so I just used what I had on hand and it was great. Very simple to do, very easy clean up, I recommend it as a healthy meal alternative with easy clean up. ***Update***Made it with beets, carrots, broccoli and added a white onion. truly versatile recipe! I was out of olive oil but had Hazelnut oil and used that. It was WONDERFUL!! I'm changing from 4 stars to 5.

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Mitsue

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Reviewed: Feb. 24, 2009

Loved this recipe. It was excellent. Will try other vegetables in it next time.

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amiingram

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Reviewed: Dec. 17, 2008

I made this for a work potlock for Thanksgiving and was asked to make it again to bring to the Christmas party! I also added a little bit of Mozzarella cheese in addition to the Parmesan

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Lauren

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Fort Gordon, Georgia, USA

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Reviewed: Nov. 8, 2008

Delicious! I did add a red bell pepper to the vegetables, definitely a good addition. I didn't have any chicken bouillon, so I just used water and a little wine. Hubby picked all the veggies out, but he said the orzo was good. It went very well with salmon, and even though hubby is hopeless when it comes to vegetables, I'll make this again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 15, 2008

Made this tonight and it was a hit. I did make the following changes: I boiled the orzo until al dente then threw them in a saute pan with all the other ingredients and added a little thyme and chicken stock and white wine. I also put some fresh lemon zest and toasted almonds on top along with a healthy heaping of parmesan. It would have been very bland other wise..def. a good base though. Thank you!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 7, 2008

My husband and I thought this was very good. It is such an easy recipe, and really versatile. It would make a good side dish, as well as an entree. Could be easily converted to a vegetarian dish by simply subbing vegetable bouillon for the chicken. Thanks for sharing!

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Melissa Sue

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

Hi, I haven't made this recipe yet but I am making it tomorrow - just wondering why not just use Chicken broth instead of water and adding boullions? I can't see it making much of a difference. I'll let you know how it turns out with the broth. If anyone has any input, please don't hesitate. This recipe sounds yummy!

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Eva

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

Living In: Port Jefferson, New York, USA

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Reviewed: Sep. 23, 2008

Very good! Definitely needs a heavy hand with the salt, pepper and cheese.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Sep. 20, 2008

Delicious!!! I made this for a dinner party and everyone raved about it! My guests each had 2 or more helpings! The only thing that I changed was that I added about 3/4 cup of parmesan cheese instead of 2 Tablespoons and I seasoned it liberally with sea salt and pepper. Otherwise, it is wonderful just as it is!

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Walter's Bride

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crystal Lake, Illinois, USA

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Reviewed: Sep. 17, 2008

I loved this. It was easy and delicious. You can add any vegetable you like to the roast. I followed the instructions almost to the letter, except the portabellos, I just used the fresh mushrooms I had in the fridge. I will be making this again. I was generous with the pepper and salt on the vegetables. Thanks for the recipe

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