Type what you have

Ingredients

• ✓ vegetable bouillon
• spaghetti
• poblano pepper
• sour cream
• water
• cilantro
• garlic
• black pepper
• parmesan cheese
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
3. 3 Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
4. 4 Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

By Yoly

Ingredients

• ✓ vegetable bouillon
• water
• pinto bean
• onion
• salsa
• cilantro
• jalapeno pepper
• garlic
• tomato bouillon
• chili powder
• paprika
• cumin
• black pepper

Instructions

1. 1 Combine water, pinto beans, onion, salsa, cilantro, jalapeño, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

By droach3

Ingredients

• ✓ vegetable bouillon
• millet
• water
• bell pepper
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ vegetable bouillon
• quinoa
• water
• salsa
• nutritional yeast
• cumin
• chili powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Ingredients

• ✓ vegetable bouillon
• lima bean
• water
• carrot
• leek
• shallot
• celery
• water
• olive oil

Instructions

1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

By Ann Caterina

Ingredients

• ✓ vegetable bouillon
• brown rice
• water
• sesame oil
• curry powder
• red pepper flakes
• water
• red lentil
• egg

Instructions

1. 1 Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
2. 2 Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.

By livand

Ingredients

• ✓ vegetable bouillon
• olive oil
• leek
• green garlic
• potato
• eggplant
• zucchini
• kale
• lettuce
• water

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
2. 2 Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
3. 3 Blend soup using a hand immersion blender until creamy.

By sciencerunner

Ingredients

• ✓ vegetable bouillon
• olive oil
• leek
• yellow onion
• potato
• water
• spinach
• milk
• black pepper
• salt
• paprika
• chili powder

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
2. 2 Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

By lawgirl

Ingredients

• ✓ vegetable bouillon
• olive oil
• onion
• curry powder
• oregano
• couscous
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, bouillon cubes, curry powder, and oregano. Cook, breaking up bouillon cubes, until onion is soft, about 5 minutes. Add couscous and mix thoroughly.
2. 2 Add water to the saucepan and bring to a boil. Cover and reduce heat to low. Simmer, stirring frequently, until couscous is soft, 8 to 10 minutes.

By FrackFamily5 CACT

Ingredients

• ✓ vegetable bouillon
• water
• brown rice
• lime
• oil
• onion
• garlic
• cumin
• chili powder
• pinto bean
• salsa
• carrot
• cheddar cheese

Instructions

1. 1 Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
4. 4 Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

By Jax

Ingredients

• ✓ vegetable bouillon
• black pepper
• paprika
• chicken breast
• chipotle
• rosemary
• carrot
• shiitake mushroom
• celery
• garlic
• chipotle
• barbecue sauce

Instructions

1. 1 Mix black pepper and smoked paprika together in a bowl; season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
2. 2 Bring a pot of water to a boil; add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth; cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
3. 3 Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
4. 4 Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast; roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
5. 5 Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce; cook until exterior is caramelized, about 10 more minutes.

By yofe

Ingredients

• ✓ vegetable bouillon
• millet
• water
• olive oil
• onion
• garlic
• ground beef
• tomato paste
• paprika
• cumin
• cayenne pepper
• black pepper
• cilantro
• feta cheese
• red bell pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Combine millet, water, and vegetable bouillon in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, 8 to 10 minutes. Add ground beef and cook until beef is crumbly and browned, 8 to 10 minutes. Stir in tomato paste, paprika, cumin, cayenne pepper, and black pepper; stir and simmer to combine flavors, about 5 minutes.
4. 4 Mix cooked millet, cilantro, and feta cheese into ground beef mixture. Spoon mixture into red bell peppers; place in prepared baking dish.
5. 5 Bake in the preheated oven until peppers are slightly tender, 15 to 20 minutes. Place the tops back on the peppers; bake until peppers are tender, 10 to 15 more minutes.

By jamiet

Ingredients

• ✓ vegetable bouillon
• sweet potato
• tomato
• curry powder
• chili powder
• cumin
• coconut milk
• spinach
• green chile pepper
• chili jam
• halloumi cheese
• chickpea

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water; bring to a boil. Cook until tender, about 6 minutes. Drain.
2. 2 Combine sweet potatoes, tomatoes, curry powder, chili powder, and cumin in a saucepan over medium heat and bring to a simmer. Add coconut milk, spinach, chile pepper, bouillon cube, and chili jam. Simmer until curry starts to thicken and has cooked down a little, 15 to 20 minutes.
3. 3 Meanwhile, fry halloumi in a skillet over medium heat until browned, 4 to 6 minutes. Add cooked halloumi and chickpeas to curry and heat through, about 5 minutes.

By nhannides

Ingredients

• ✓ vegetable bouillon
• brussels sprout
• water
• butter
• sugar
• nutmeg
• salt
• walnut

Instructions

1. 1 Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

By Ursel

Ingredients

• ✓ vegetable bouillon
• butternut squash
• beet
• sweet onion
• almond
• olive oil
• garlic powder
• onion powder
• salt
• water
• couscous
• feta cheese
• cranberry
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butternut squash, beets, onion, and almonds in a bowl. Drizzle with olive oil and toss until well combined. Season with garlic powder, onion powder, and salt; mix to combine. Spread out in a single layer on the baking sheet.
3. 3 Roast in the preheated oven until tender, about 30 minutes.
4. 4 Meanwhile, bring water and bouillon to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
5. 5 Combine roasted vegetables, couscous, feta cheese, cranberries, and parsley in a bowl; mix well.

By Kennedy Bryce Buhler

Ingredients

• ✓ vegetable bouillon
• vegetable broth
• lemongrass
• star anise
• rice noodle
• bean sprout
• mushroom
• lime
• cilantro
• basil
• green onion
• teriyaki sauce
• soy sauce
• chile paste
• sesame oil

Instructions

1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Ingredients

• ✓ vegetable bouillon
• ditalini pasta
• corn
• zucchini
• carrot
• celery
• hot red pepper sauce
• pepper
• salt
• sugar
• parsley
• italian seasoning
• garlic
• onion
• bay leaf
• water
• tomato sauce

Instructions

1. 1 In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
2. 2 Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
3. 3 Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

By PEPRICH

Ingredients

• ✓ vegetable bouillon
• carrot
• pea
• corn
• celery
• olive oil
• onion
• all-purpose flour
• celery salt
• garlic powder
• salt
• black pepper
• vegetarian chicken broth
• almond milk
• chicken-style seitan
• pastry

Instructions

1. 1 Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
4. 4 Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
5. 5 Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
6. 6 Remove from the oven and let cool for 10 to 15 minutes before serving.

By btnymeg

Ingredients

• ✓ vegetable bouillon
• black pepper
• salt
• thyme
• rosemary
• cayenne powder
• paprika
• brown sugar
• white vinegar
• tomato paste
• tomato
• water
• garlic
• onion
• celery
• red cabbage
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
2. 2 Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.

By Aureliee

Ingredients

• ✓ vegetable bouillon
• cooking spray
• garlic
• onion
• vegetable broth
• kale
• chickpea
• curry powder
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ vegetable bouillon
• butter
• onion
• all-purpose flour
• fennel
• water
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
2. 2 Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
3. 3 Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

By Kolibri

Ingredients

• ✓ vegetable bouillon
• water
• butter
• onion
• celery
• garlic
• parsley
• sage
• marjoram
• black pepper
• bread

Instructions

1. 1 Combine boiling water and bouillon cube; stir until dissolved.
2. 2 Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
3. 3 Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

By MOMFISH

Ingredients

• ✓ vegetable bouillon
• water
• turnip
• onion
• garlic
• sour cream
• salt
• black pepper
• cheddar cheese
• parsley

Instructions

1. 1 Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
2. 2 Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley.

By Jenka

Ingredients

• ✓ vegetable bouillon
• olive oil
• leek
• celery
• white onion
• fennel bulb
• baking potato
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
2. 2 Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.

By Fiona G

Ingredients

• ✓ vegetable bouillon
• olive oil
• onion
• butternut squash
• carrot
• water
• ginger
• orange zest
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2. 2 Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3. 3 Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

By Julien Funk

Ingredients

• ✓ vegetable bouillon
• spaghetti squash
• onion
• garlic
• tomato
• basil
• black pepper
• black olive
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut-side down on the baking sheet.
3. 3 Bake squash in the preheated oven until a knife can be easily inserted, about 35 minutes. Remove from the oven and let cool.
4. 4 Grease a nonstick saucepan with cooking spray and place over medium heat. Sauté onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until thickened, about 15 minutes.
5. 5 Remove squash strands with a fork, reserving shells. Layer each half with a spoonful of sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all ingredients are used. Top with Parmesan cheese.
6. 6 Bake in the preheated oven until Parmesan cheese melts, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ vegetable bouillon
• water
• quinoa
• edamame
• olive oil
• sweet onion
• bell pepper
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ vegetable bouillon
• water
• quinoa
• broccoli
• red onion
• brazil nut
• pomegranate
• olive oil
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. 2 Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. 3 Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ vegetable bouillon
• butter
• onion
• garlic
• chicken stock
• potato
• leek
• parsley
• bouquet garni
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.
2. 2 Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

By tellytubby

Ingredients

• ✓ vegetable bouillon
• zucchini
• olive oil
• garlic powder
• salt
• black pepper
• orzo pasta
• onion
• pesto sauce
• cherry tomato
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Toss to coat. Spread in a single layer on a large baking sheet.
3. 3 Roast zucchini in the preheated oven for 10 minutes. Flip slices and continue roasting until tender and golden, about 10 minutes more.
4. 4 Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon. Cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
5. 5 Heat remaining 3 tablespoons oil in a large skillet. Add onion and cook until beginning to brown, about 5 minutes. Stir in pesto sauce. Cut each zucchini round into 4 pieces and add to the skillet. Add orzo, stirring to coat in pesto sauce. Add cherry tomatoes. Stir until just combined, about 30 seconds. Garnish with Parmesan cheese.

By Maristela