Roasted Vegetable Orzo Best Dishes

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Roasted Vegetable Orzo

"This is a recipe I made up with all of the awesome summer greens in season. Serve it with fowl or all on its own!"

Ingredients :

1 zucchini, sliced
1 summer squash, sliced
1 crimson 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 flavor
4 cubes chicken bouillon
1/4 cup dry white wine
1 (16 ounce) bundle orzo pasta
2 tablespoons grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 4M	Ready in : 45M

Preheat oven to 450 tiers F (230 stages C).
Place the zucchini, squash, onion, asparagus, and mushrooms in a big bowl; add in garlic, olive oil and sugar, and stir lightly to coat vegetables. Spread veggies in a single layer on a baking sheet, and sprinkle with salt and pepper.
Roast greens until smooth, 20 to twenty-five minutes.
Meanwhile, bring a huge pot of gently salted water to boil. Add bouillon cubes, wine, and orzo, and cook dinner till al dente, about 8 to ten minutes. Drain. Stir in roasted greens and Parmesan cheese, and serve heat.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it frivolously, and make smooth-up easier.

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