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!

Step: 1

Preheat oven to 450 degrees F (230 degrees C).

Step: 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.

Step: 3

Roast vegetables until tender, 20 to 25 minutes.

Step: 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.

Per Serving: 621 calories; protein 24.9g; carbohydrates 104.5g; fat 11.4g; cholesterol 2.9mg; sodium 1041.6mg.

Getting stay in and cook your dinner instead of eat in the evening out is already a process in the best way if you’re more point on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .