Rating: 4.5 stars 4.5
186 Ratings
  • 5 star values: 123
  • 4 star values: 47
  • 3 star values: 15
  • 2 star values: 0
  • 1 star values: 1

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 Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • Roast vegetables until tender, 20 to 25 minutes.

  • 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

621 calories; protein 24.9g; carbohydrates 104.5g; fat 11.4g; cholesterol 2.9mg; sodium 1041.6mg. Full Nutrition
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