Roasted Vegetable Orzo

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 cubes chicken bouillon

¼ cup dry white wine

1 (16 ounce) package orzo pasta

2 tablespoons grated Parmesan cheese

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

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.

Roast vegetables until tender, 20 to 25 minutes.

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.