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Roasted Vegetable Orzo


"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!"
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45 m servings 621 cals
Original recipe yields 4 servings


  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 104.5g
  • 34%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 120
  1. 166 Ratings

Most helpful positive review

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 bou...

Most helpful critical review

This was ok, but lacked in flavor. I think cooking in a smaller amount of liquid, and using broth instead of water, letting it cook until all of the liquid is absorbed, might make for a more sat...

Most helpful
Most positive
Least positive

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 bou...

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...

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 wi...

This came out beautifully. I added fresh basil and parsley, which really enhanced the dish.

I made this to bring to a BBQ and it turned out great! I used two zucchini and 2 squash instead of just one each to balance how much asparagus and mushrooms there were, and increased the amount ...

This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to the pasta. Perfect!

Thanks to all for the great reviews and modification feedback! I too have made some changes since I first posted this recipe. What I like most about it is that it is extremely versatile...use wh...

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 ...

Awesome recipe sunnybird! I did sub broccoli IPO aspargus and b/c some people complained about lack of seasoning; I added a pinch more sugar, 1 tsp onion/1 tsp garlic powder over the veggies. ...