Roasted Summer Vegetable Orzo

Roasted Summer Vegetable Orzo


156 people made this

About this recipe: This is a fantastic dish to make during the summer. Roasted courgette, asparagus, onion and portabello mushrooms are tossed with orzo pasta and Parmesan. Serve as a starter or a main course.


Serves: 4 

  • 1 courgette, sliced
  • 1 yellow summer squash, sliced
  • 1 red onion, cut into chunks
  • 450g asparagus, cut into 2.5cm pieces
  • 450g portabello mushrooms, thickly sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 pinch caster sugar
  • salt and black pepper to taste
  • 4 cubes chicken stock
  • 4 tablespoons dry white wine
  • 450g orzo pasta
  • 2 tablespoons grated Parmesan cheese

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat oven to 230 C / Gas 8.
  2. Place the courgette, yellow summer 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 tray 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 the boil. Add stock 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.


If yellow summer squash is unavailable, substitute in courgette instead.

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Reviews (1)


I made this vegan by leaving out the parmesan, and substituting the chicken stock with vegetable stock. It's a really delicious meal with a fresh summery taste (even though I made it in autumn with butternut squash) and I would definitely make it again :-) - 10 Nov 2012

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