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 cubess chicken bouillon
• 0.25 cups dry white wine
• 1 , 16 ounce
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 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. 3 Roast vegetables until tender, 20 to 25 minutes.
4. 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.

Nutrition per serving