Roasted Vegetable Orzo

01Method

1. 1

   Heat the oven to 450°F (230°C).

2. 2

   Combine the zucchini, summer squash, onion, asparagus, and mushrooms in a large bowl. Add the garlic, olive oil, and sugar, tossing everything together until the vegetables are evenly coated. Arrange them in a single layer on a baking sheet and season with salt and pepper.

3. 3

   Roast in the preheated oven until the vegetables are tender and lightly caramelized, about 20 to 25 minutes.

4. 4

   While the vegetables roast, bring a large pot of lightly salted water to a boil. Add the bouillon cubes, wine, and orzo, cooking until the pasta is al dente, 8 to 10 minutes. Drain the orzo, then fold in the roasted vegetables and Parmesan cheese. Serve warm.