I stole this recipe for Vegetable & Orzo Tian from a cookbook called One Pan Wonders. This beautiful vegetable dish has tomatoes and zucchini served over orzo. Parmesan cheese, orzo, shallots and seasonings are mixed together and spread in the bottom of a 9×13 pan. Tomatoes and zucchini are thinly sliced and placed like shingles over the orzo mixture. Broth is poured over the vegetables and the dish is baked for 20 minutes. Cheese is sprinkled on top and the pan is broiled. A pretty presentation fit for any company.
Did you know? Tian is a French word describing a Provencal dish of gratinéed mixed vegetables.¹ (see more trivia in the Trivia tab)
Grate 3 oz Parmesan Cheese to yield 1 ½ cups and set aside.
Adjust rack to middle position and heat oven to 425 F. Combine ½ cup Parmesan cheese, 1 cup uncooked orzo, 2 minced shallots, 1 tsp dried oregano, 3 minced garlic cloves, ⅛ tsp red pepper flakes and ¼ tsp salt in a bowl.
Slice 2 zucchinis, about ¼ inch thick and set aside.
Then slice 1 pound plum tomatoes, about ¼ inch thick.
Spread orzo mixture evenly into broiler-safe 13×9 pan.
Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
Carefully pour 1 ¾ cups vegetable broth over top of vegetables. Bake until orzo is just tender and most of broth is absorbed, about 20 minutes. Remove dish from oven, adjust rack 9 inches from broiler element, and heat broiler. Drizzle vegetables with 1 tbsp olive oil and sprinkle with remaining 1 cup Parmesan cheese.
Broil until nicely browned and bubbling around edges, about 5 minutes.
Remove from heat and let rest for 10 minutes.
Vegetable & Orzo Tian
This beautiful vegetable dish has tomatoes and zucchini served over orzo. Parmesan cheese, orzo, shallots and seasonings are mixed together and spread in the bottom of a 9x13 pan. Tomatoes and zucchini are thinly sliced and placed like shingles over the orzo mixture. Broth is poured over the vegetables and the dish is baked for 20 minutes. Cheese is sprinkled on top and the pan is broiled. A pretty presentation fit for any company.
Ingredients
- 3 oz Parmesan Cheese grated (1 ½ cups)
- 1 cup uncooked orzo
- 2 shallots minced
- 3 tbsp minced fresh oregano or 1 tsp dried
- 3 garlic cloves minced
- ⅛ tsp red pepper flakes
- Salt
- Pepper
- 1 zucchini sliced ¼ inch thick
- 1 yellow summer squash sliced ¼ inch thick
- 1 pound plum tomatoes cored and sliced ¼ inch thick
- 1 ¾ cups vegetable broth
- 1 tbsp olive oil
- 2 tbsp chopped fresh basil
Instructions
-
Adjust rack to middle position and heat oven to 425 F. Combine ½ cup parmesan, orzo, shallots, oregano, garlic, pepper flakes and ¼ tsp salt in a bowl. Spread mixture evenly into broiler-safe 13x9 pan. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
-
Carefully pour broth over top of vegetables. Bake until orzo is just tender and most of broth is absorbed, about 20 minutes.
-
Remove dish from oven, adjust rack 9 inches from broiler element, and heat broiler. Drizzle vegetables with oil and sprinkle with remaining 1 cup Parmesan cheese. Boil until nicely browned and bubbling around edges, about 5 minutes.
-
Remove from heat and let rest for 10 minutes, sprinkle with basil.
Recipe Notes
I left my broiler on HIGH, I would recommend LOW next time. Some pieces were more burnt than browned.