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Squash, Tomato, and Orzo Tian


Originally, a tian referred to a Provençal-style (Southern France) bake of mixed vegetables, roasted with cheese. The trick to this side dish is getting everything to finish cooking at the same time. Try to buy tomatoes and squash that are similar in size. Chuck L.

Serves: 4-6

Ingredients:

3 oz Parmesan cheese, grated, about 1 ½ cups (If you have dairy allergies, leave out the cheese), divided

1 cup orzo

2 medium shallots, minced

3 Tbsp minced fresh oregano or 1 tsp dried

3 clove garlic, minced

1/8 tsp (a pinch) of cayenne red pepper flakes, if desired

Salt and pepper

1 ½ Tbsp Flying Olive Gremolata, Basil, Garlic, Lemon, Chipotle, Harissa, Cayenne Red Pepper, or a Combination of Extra Virgin Olive Oils

1 zucchini, sliced ¼” thick

1 yellow summer squash, sliced ¼” thick

1 pound Roma plum tomatoes, cored (if desired) and sliced ¼” thick

1 ¾ cup veggie or chicken broth

2 Tbsp chopped fresh basil

Directions:

Adjust the oven rack to the middle position and heat the oven to 425 degrees.

Combine ½ cup Parmesan, orzo, shallots, oregano, garlic, pepper flakes and ¼ tsp salt in a bowl. Grease a 13” x 9” baking dish or a sheet pan with sides with a little Flying Olive EVOO(s) of Choice. Spread the mixture evenly into the pan. On top, alternately shingle zucchini, squash, and tomatoes in straight rows on top of the orzo.

Carefully pour the broth over the top of the vegetables. Bake until the veggies are tender and most of the broth has been absorbed, about 20 minutes.

Remove the dish from the oven. Adjust the rack to about 9 inches from the broiler element, and heat the broiler. Drizzle the vegetables with the Flying Olive EVOO(s) of Choice. Sprinkle with salt, pepper, and the remaining 1 cup of Parmesan. Broil until browned and bubbling around the edges, about 5 minutes.

Remove the dish from the oven and let rest for about 10 minutes. Sprinkle with the chopped fresh basil before serving.

Inspired by a recipe in the book by the Editors at America’s Test Kitchen, One-Pan Wonders: Fuss-Free Meals for your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker, 2017

Submitted by Chuck L.