Roasted Vegetable Orzo Recipe - Allrecipes.com
Roasted Vegetable Orzo Recipe
  • READY IN 45 mins

Roasted Vegetable Orzo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 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.

 
Most Helpful Critical Review
Dec 22, 2011

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 satisfying dish.

 
Aug 18, 2008

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 measured ingredients flavoring it. I added roasted red peppers because they seemed to belong in this. We enjoyed it, thanks!

 
Dec 10, 2010

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 will feed an army. I used one cup of dry orzo and it made a lot. This is great and I will be making this again in the near future.

 
Sep 14, 2008

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

 
Aug 23, 2008

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 of oil to compensate, but otherwise followed the recipe and got rave reviews! I'll definitely make this again.

 
Aug 13, 2008

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

 
May 04, 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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Nutrition

  • Calories
  • 621 kcal
  • 31%
  • Carbohydrates
  • 104.5 g
  • 34%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 1139 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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