Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Roasted Vegetable Orzo
Tiny rice-shaped pasta tossed with an array of caramelized roasted vegetables like zucchini, bell peppers, and red onion. Finished with a drizzle of balsamic glaze and fresh parsley, it’s a wonderful warm salad or side dish. It is a great way to pack multiple servings of vegetables into one delicious meal.
Tiny rice-shaped pasta tossed with an array of caramelized roasted vegetables like zucchini, bell peppers, and red onion. Finished with a drizzle of balsamic glaze and fresh parsley, it’s a wonderful warm salad or side dish. It is a great way to pack multiple servings of vegetables into one delicious meal.
Ingredients
- 2.75 piece(s) Zucchini, sliced
- 4 cubes Summer Squash, sliced
- 1/2 cup Orzo Pasta
- 0.25 cup Asparagus, cut
- 0.25 cup Portobello Mushroom, sliced
- 1 piece(s) Garlic, minced
- 1 tbsp Olive Oil
- 2 tbsp White Sugar
- 1/4 tsp Salt Black Pepper
- 1 oz Chicken Bouillon
- 1/4 cup White Wine
- 19.75 oz Red Onion, cut
- 2 tbsp Parmesan Cheese, grated
Instructions
- 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.
Storage and Meal Prep Tips
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