Zucchini Recipe ☆ Roasted Vegetable Orzo

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!

Ingredients

• 1 zucchini, sliced
• 1 summer squash, sliced
• 1 red onion, cut into chunks
• 1 pound asparagus, cut into 1-inch pieces
• 1 pound portobello mushrooms, thickly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pinch white sugar
• salt and black pepper to taste
• 4 cubes chicken bouillon
• ¼ cup dry white wine
• 1 (16 ounce) package orzo pasta
• 2 tablespoons grated Parmesan cheese

Cooking Directions

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.

Nutrition Facts

• calories621
• carbohydrateContent104.5 g
• cholesterolContent2.9 mg
• fatContent11.4 g
• fiberContent10.5 g
• proteinContent24.9 g
• saturatedFatContent2.2 g
• sodiumContent1041.6 mg
• sugarContent9.8 g