VEGETABLE AND ORZO TIAN
PG tested
Look for squash, zucchini and tomatoes with similarsize circumferences so that they can be uniformly arranged in the baking dish. Crisp garlic toasts are a perfect accompaniment to the tian. 1 cup orzo, uncooked 1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1½ cups grated Parmesan cheese, divided 3 shallots, minced 3 large garlic cloves, minced 1 teaspoon salt, divided 1 teaspoon freshly ground pepper, divided
2 medium zucchini, sliced ¼-inch thick
2 medium yellow squashes, sliced ¼-inch thick
6 plum tomatoes, sliced ¼-inch thick 1¾ cups vegetable broth 1½ tablespoons extravirgin olive oil
2 tablespoons fresh basil, chopped
Adjust one oven rack to middle position and second rack 6 inches from broiler. Heat oven to 425 degrees.
In a bowl, combine orzo, oregano, pepper flakes, ½ cup Parmesan, shallots, garlic, ½ teaspoon salt and ½ teaspoon pepper. Spread mixture in 13-by-9-inch baking dish. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
Carefully pour broth over top of vegetables. Sprinkle remaining salt and pepper. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes.
Remove tian from oven and heat broiler.
Drizzle vegetables with olive oil, and sprinkle remaining 1 cup Parmesan on top.
Broil on higher rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven, and let rest for 10 minutes. Sprinkle basil over tian. Serves 4. — “Dinner Illustrated: 175 Meals Ready in 1 Hour or Less” by America’s Test Kitchen (America’s Test Kitchen; April 17, 2018; $32.99)