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My review
Roasted Vegetable Orzo
Michelle
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
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 g fat; 104.5 g carbohydrates; 24.9 g protein; 3 mg cholesterol; 1042 mg sodium. Full nutrition
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Reviews
Read all reviews 122169 Ratings
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Most helpful positive review
4/27/2009
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 bou...
Most helpful critical review
12/22/2011
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 sat...
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4/27/2009
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 bou...
8/18/2008
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...
12/6/2010
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 wi...
9/14/2008
This came out beautifully. I added fresh basil and parsley, which really enhanced the dish.
8/23/2008
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 ...
8/13/2008
This was great! It was super easy to make and extremely yummy. I added a bit of Mozzerella to the pasta. Perfect!
6/9/2011
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...
5/3/2009
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 ...