Orzo Vegetable Tian

Why This Recipe is a Keeper!

A tian is about arranging vegetables in beautiful, overlapping layers that caramelize and deepen in flavor as they bake. In this twist on a classic tian, orzo pasta is tucked underneath summer vegetables, soaking up all those savory juices as they roast.

Besides delicious, this Orzo Vegetable Tian recipe:

• Versatile! This dish can be served as a vegetarian main (with modifications) or a show-stopping side dish that pairs beautifully with roasted meats, poultry, fish, or even a simple salad, making it a flexible addition to any meal plan.
• Easy! No complicated cooking techniques required to create this impressive dish!
• Visually Appealing! Adapted from America’s Test Kitchen, this recipe from their One Pan Wonders cookbook always caught my eye when looking through it. The vegetables create an inviting look, whether arranged in overlapping rows or spirals.
• Make-Ahead Friendly! This Orzo Vegetable Tian can be prepped to the point of adding the broth, so it’s ready to bake when you’re ready to bake it.

With tender vegetables, cheesy orzo, and easy prep and assembly, this Orzo Vegetable Tian is a showstopping dish that tastes as good as it looks!

How to Make orzo vegetable tian:

Recipe Ingredients:

Here’s everything you’ll need to make this orzo and vegetable tian recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Orzo: Orzo pasta is a rice-shaped pasta. It’s known in Italy as risoni, and it’s also popular in Greek cuisine. I used the semolina orzo from DeLallo, but it’s also available in gluten-free and whole wheat forms.
• Parmesan Cheese: For a vegetarian version, use animal-rennet-free Parmesan cheese, such as Organic Valley. You can also use Romano or Asiago cheese in this recipe.
• Shallots: Shallots work well in dishes where you want a less pungent flavor. They have a milder, sweeter onion with a touch of garlic flavor that adds depth and complexity.
• Chicken Broth: Use chicken broth or stock. For a vegetarian version, use vegetable broth.
• Herbs: Except for the dried oregano, I highly recommend fresh basil and parsley.
• The Vegetables: Yellow squash, zucchini, and tomatoes make the prettiest, most colorful arrangement. However, you could use just zucchini and tomatoes, zucchini and yellow squash, or yellow squash and tomatoes.

Chef Tips and Tricks:

• Slice the vegetables evenly. Uniform slices ensure the vegetables cook at the same rate.
• Don’t skip seasoning the vegetables with salt and black pepper before layering. This helps draw out the flavor, which is essential for vegetables like yellow squash and zucchini because they have a mild flavor.
• Arrange the vegetables tightly both for appearance and to keep the orzo from drying out. A spiral arrangement works well for a round or oval baking dish, while rows work best for a square or rectangular dish.
• Use ceramic, porcelain or metal baking dishes. Avoid glass. Be careful not to put your baking dish too close to the broiler. I was afraid to do it initially, but 9 to 10 inches away from the element and 5 minutes worked out fine with my ceramic baking dish. If you have any concerns or fear, don’t do it. Instead, sprinkle with the remaining Parmesan cheese before baking so it has time to melt and brown a little bit.

Serve with:

• Grilled Marinated Skirt Steak with Peperonata
• Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
• Shrimp Scampi with Artichokes
• Prosciutto-Wrapped Halibut with Herb Caper Butter

More great easy pasta recipes you’ll love!

• Gnocchi with Cherry Tomato Puttanesca Sauce
• Baked Orzo with Pesto
• Leftover Spaghetti Pie
• Pumpkin Ravioli with Sage Brown Butter

Get all my pasta recipes at Pasta Recipes – From A Chef’s Kitchen.