Roasted Squash & Zucchini Orzo

Olive Oil

Vegetable Broth

Salt & Pepper


Yellow Squash Zucchini






Preheat the oven to 400 degrees F. Toss the zucchini and squash with olive oil, salt and pepper.

Roast the veggies until they are golden brown on the edges and tender in the middle, about 25-30 minutes.

Warm the olive oil in a skillet over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes.

Stir in the garlic, salt and pepper. Give it a minute to become fragrant.

Add the orzo. Stir it into the onions and garlic in the skillet.

Pour in the vegetable broth. Bring to a boil. Reduce heat and simmer for 8-10 minutes until the orzo has absorbed most of the liquid and it is al dente.

Stir in the peas and Parmesan cheese.

Carefully fold the roasted squash and zucchini and the minced chives into the orzo.

Roasted Squash & Zucchini Orzo