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  • 4servings
  • 20minutes
  • 621calories

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Ingredients Jump to Instructions ↓

  1. 1 zucchini, sliced

  2. 1 summer squash, sliced

  3. 1 red onion, cut into chunks

  4. 1 pound asparagus, cut into 1-inch pieces

  5. 1 pound portobello mushrooms, thickly sliced

  6. 4 cloves garlic, minced

  7. 2 tablespoons olive oil

  8. 1 pinch white sugar

  9. salt and black pepper to taste

  10. 4 cubes chicken bouillon

  11. 1/4 cup dry white wine

  12. 1 (16 ounce) package orzo pasta

  13. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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