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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
1/4 cup dry white wine |
1 (16 ounce) package orzo pasta |
2 tablespoons grated parmesan cheese |
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.
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