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Parmesan cheese shallots garlic orzo pasta oregano red pepper salt zucchini summer tomatoes vegetable broth Bread olive oil fresh basil
Viewed: 91 - Published at: 6 years agoIngredients
- 3 ounces parmesan cheese
- 2 shallots (green onions)
- 4 garlic cloves, divided
- 1 cup orzo pasta
- 1 teaspoon dried oregano or 3 tablespoons fresh oregano, minced
- 1/8 teaspoon red pepper flakes
- salt and pepper
- 1 zucchini
- 1 summer squash
- 12 ounces plum tomatoes
- 1 3/4 cups vegetable broth
- 1 loaf rustic bread
- 2 tablespoons olive oil, divided
- fresh basil (to garnish)
Method
- Adjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425°F Grate Parmesan (1 1/2 cups). Mince shallots. Mince 3 garlic cloves. Combine orzo, oregano, pepper flakes, 1/2 cup grated Parmesan, shallots, minced garlic and 1/4 teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13-by-9-inch baking dish.
- Slice zucchini and squash 1/4 inch thick. Core tomatoes and slice 1/4 inch thick. Alternately shingle zucchini, squash and tomatoes in tidy rows on top of orzo.
- Carefully pour broth over top of vegetables. Bake on lower rack until orzo is just tender and most of broth is absorbed, about 20 minutes. Meanwhile, slice four 3/4-inch-thick slices of bread and spread out evenly over rimmed baking sheet; set aside.
- Remove dish from oven and heat broiler. Drizzle vegetables with 1 tablespoon oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes.
- While tian rests, broil bread on upper rack, flipping as needed, until well toasted on both sides, about 4 minutes. Peel remaining 1 garlic clove and rub one side of each toast with garlic, then drizzle toasts with remaining 1 tablespoon oil and season with salt and pepper to taste.
- Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.
