Orzo Vegetable Tian
This Orzo Vegetable Tian is a comforting, colorful dish in which tender, cheesy orzo pasta meets a layer of caramelized, garden-fresh vegetables. Together they create a lovely side dish or light entree that's as beautiful on the table as it is delicious on the plate, making it perfect for weeknights or casual entertaining.
Servings: 4
Ingredients
- Cooking spray or olive oil for baking dish
- 1 1/2 cups freshly grated Parmesan cheese divided
- 1 cup uncooked orzo pasta
- 1 large shallot finely chopped (1/2 cup)
- 4 cloves garlic minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes or to taste and tolerance
- 1/2 teaspoon salt plus more for seasoning the vegetables
- Freshly ground black pepper
- 1 medium zucchini sliced 1/4-inch thick
- 1 medium or 2 small yellow squash sliced 1/4-inch thick
- 6 small plum (Roma tomatoes) sliced 1/4-inch thick
- 1 1/2 cups chicken broth or vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons thinly sliced fresh basil
Instructions
- Preheat the oven to 425 degrees. Spray a broiler-safe 2-quart shallow baking dish, such as ceramic, porcelain or metal, with cooking spray or brush with olive oil.
- In the baking dish, combine 1 cup Parmesan cheese, orzo, shallot, garlic, parsley, dried oregano, crushed red pepper flakes, 1/2 teaspoon salt, and freshly ground black pepper to taste. Mix well.
- Season the sliced vegetables with salt and black pepper. Arrange them in a shingled pattern over the orzo.
- Carefully pour the broth over the vegetables.
- Bake uncovered for 20 minutes. Check the orzo by gently lifting a small section along the edge. If not fully cooked, bake an additional 5–10 minutes, and check again.
- Remove the dish from the oven. Set the top rack 9-10 inches from the broiler. Preheat the broiler. Drizzle the vegetables with the olive oil. Sprinkle with the remaining 1/2 cup Parmesan cheese.
- Broil for about 5 minutes until the top is golden brown and bubbling. Watch carefully.
- Let rest 5 minutes, then sprinkle with fresh basil.
Notes
Recipe adapted from America's Test Kitchen.
SUBSTITUTIONS:
- Can use Asiago or Romano cheese instead of Parmesan.
- To vary the vegetables, you could work in rounds of small, thin slices of eggplant or onions.
- Uniform slices ensure the vegetables cook at the same rate.
- Seasoning the vegetables with salt and black pepper before layering is essential to draw out the flavor of mild vegetables like yellow squash and zucchini.
- Arrange the vegetables tightly both for appearance and to keep the orzo from drying out.
- 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. 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.
- Combine the orzo and other ingredients, layer the vegetables, cover, and refrigerate. Leave the broth off until ready to bake.
- When ready to bake, preheat the oven, add the broth, and bake and broil as directed.
Nutrition
Serving: 1 | Calories: 359kcal | Carbohydrates: 37g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 1235mg | Potassium: 536mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1388IU | Vitamin C: 25mg | Calcium: 492mg | Iron: 2mg