Chef’s Note

“This recipe appears in the cookbook “Dinner Illustrated.” (Steve Klise/America’s Test Kitchen.”








  • 3 ouncesparmesan cheese
  • 2 shallots (green onions)
  • 4 garlic cloves, divided
  • 1 cuporzo pasta
  • 1 teaspoondried oregano or 3tablespoonsfresh oregano, minced
  • 18 teaspoonred pepper flakes
  • salt and pepper
  • 1 zucchini
  • 1 summer squash
  • 12 ouncesplum tomatoes
  • 1 34 cupsvegetable broth
  • 1 loaf rustic bread
  • 2 tablespoonsolive oil, divided
  • fresh basil (to garnish)
  • Directions

  • 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.
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