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Roasted Vegetable Orzo

Rated as 4.57 out of 5 Stars
14

"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

45 m servings 621
Original recipe yields 4 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 621 calories; 11.4 104.5 24.9 3 1042 Full nutrition

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Reviews

Read all reviews 123
  1. 171 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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 ...

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

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. ...