Roasted Vegetable Orzo

INGREDIENTS

• 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
• 1/4 cup dry white wine
• 1 (16 ounce) package orzo pasta
• 2 tablespoons grated Parmesan cheese