Roasted Vegetable Orzo

4.6
(186)
135 Reviews
11 Photos

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!

Recipe by Michelle
Updated on January 24, 2022
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11
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Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 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

  • ¼ 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.

Nutrition Facts (per serving)

621 Calories
11g Fat
105g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 621
% Daily Value *
Total Fat 11g 15%
Saturated Fat 2g 11%
Cholesterol 3mg 1%
Sodium 1042mg 45%
Total Carbohydrate 105g 38%
Dietary Fiber 11g 38%
Total Sugars 10g
Protein 25g
Vitamin C 23mg 114%
Calcium 119mg 9%
Iron 7mg 40%
Potassium 1190mg 25%

* 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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