Roasted Vegetable Orzo

Roasted Vegetable Orzo
  • PREP TIME
    25 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    559

Celebrate the bounty of summer with this vibrant Roasted Vegetable Orzo! Fresh seasonal vegetables are tossed with delicate orzo pasta and a hint of Parmesan for a dish that's both comforting and bursting with flavor. Perfect as a light meal or a flavorful side.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    105 g
  • Cholesterol
    3 mg
  • Fiber
    11 g
  • Protein
    25 g
  • Saturated Fat
    2 g
  • Sodium
    1042 mg
  • Sugar
    10 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a large bowl, combine the zucchini, squash, red onion, asparagus, and portobello mushrooms. Add the minced garlic, olive oil, and a pinch of sugar. Gently toss to coat the vegetables evenly. Spread the vegetables in a single layer on a baking sheet, and season generously with salt and freshly ground black pepper. (10 minutes)

Image Step 03
03 Step

Recipe View 23 mins Roast the vegetables in the preheated oven until they are tender and slightly caramelized, approximately 20 to 25 minutes. (20-25 minutes)

Image Step 04
04 Step

Recipe View 15 mins While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Add the chicken bouillon cubes, dry white wine, and orzo pasta. Cook according to package directions until al dente, about 8 to 10 minutes. Drain the orzo thoroughly. (15 minutes)

Image Step 05
05 Step

Recipe View 5 mins In the same large pot, combine the drained orzo with the roasted vegetables. Gently stir in the grated Parmesan cheese until well combined. (5 minutes)

Image Step 06
06 Step

Recipe View Serve the Roasted Vegetable Orzo warm, garnished with additional Parmesan cheese, if desired.

For a richer flavor, try using vegetable bouillon instead of chicken bouillon.
A splash of lemon juice after roasting brightens up the dish.
Feel free to add other vegetables like bell peppers or eggplant.
Fresh herbs, such as basil or parsley, make a wonderful addition.

Caden Oberbrunner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 186 Ratings)
Total Reviews: (7)
  • Rossie Langosh

    This recipe is a lifesaver! So easy and delicious, even my picky eaters loved it.

  • Marquis Grant

    I used vegetable broth instead of bouillon, and it was still fantastic.

  • Claire Klingupton

    The white wine adds a subtle but noticeable layer of complexity to the dish.

  • Kelton Mills

    I added some sun-dried tomatoes and feta cheese – amazing!

  • Oscar Bednar

    The roasting brings out such great flavor in the vegetables.

  • Guido Jacobs

    I doubled the recipe for a potluck, and it was a huge hit!

  • Katlyn Muller

    Quick, healthy, and satisfying – what more could you ask for?

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