Roasted Vegetable Orzo

I am still mildly obsessed with orzo. I blame it on my New Years Eve dinner that I had with my friends here in Rochester. I don't remember what else was in my dish, but I remember being in awe of the orzo and loving it especially much after a night of drinking 7 & 7s with my friends at my favorite dive bar.

Ever since January 1, 2009, my culinary world has been rocked by this rice-shaped pasta.

Roasted Vegetable Orzo
from Imperrfections and AllRecipes.com

2 zucchini, sliced
1 red onion, cut into chunks
8 oz portobello mushrooms, thickly sliced
1 red bell pepper, sliced
4 cloves garlic, minced
2 tablespoons olive oil
salt and black pepper to taste
4 cubes chicken or vegetable bouillon
1/4 cup dry white wine
1 (16 ounce) package orzo pasta (**I buy my orzo in bulk from the natural foods store and used a vegetable-based orzo for this one ... I just thought the tri-colors were pretty)
1/2 Cup grated Parmesan cheese
basil to garnish

Preheat oven to 450 degrees F. Place vegetables in a large bowl and mix with garlic and olive oil. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.Roast for 20 to 25 minutes, until tender.

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.