{"id":172686,"date":"2018-07-23T22:19:15","date_gmt":"2018-07-24T02:19:15","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=172686"},"modified":"2018-07-23T22:21:56","modified_gmt":"2018-07-24T02:21:56","slug":"streamlined-way-making-colorful-vegetable-casserole","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/07\/23\/streamlined-way-making-colorful-vegetable-casserole\/","title":{"rendered":"A streamlined way for making a colorful vegetable casserole"},"content":{"rendered":"
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Arranging slices of moisture-rich zucchini, summer squash, and tomatoes over the uncooked orzo and baking the dish all together lets us skip precooking the pasta and streamlines the recipe. (Shutterstock)<\/figcaption><\/figure>\n

This colorful vegetable casserole has a striking look but a simple approach. A tian is an assortment of roasted vegetables cooking in a shallow dish, sometimes with cheese or au gratin.<\/p>\n

Arranging slices of moisture-rich zucchini, summer squash, and tomatoes over the uncooked orzo and baking the dish all together lets us skip precooking the pasta and streamlines the\u00a0recipe.<\/p>\n

Garlic, shallots, oregano, and pepper flakes add punch to the fresh vegetables, while a topping of broiled Parmesan adds just the right finishing note.<\/p>\n

Crisp garlic toasts are a perfect accompaniment to the creamy orzo.<\/p>\n

Look for squash, zucchini and tomatoes with similar-size circumferences so that they are easy to shingle into the dish.<\/p>\n

VEGETABLE AND ORZO TIAN WITH GARLIC TOASTS<\/p>\n

Servings: 4<\/p>\n

Start to finish: 1 hour<\/p>\n

3 ounces Parmesan cheese<\/p>\n

2 shallots<\/p>\n

4 garlic cloves<\/p>\n

1 cup orzo<\/p>\n

1 teaspoon dried oregano<\/p>\n

1\/8 teaspoon red pepper flakes<\/p>\n

Salt and pepper<\/p>\n

1 zucchini<\/p>\n

1 yellow summer squash<\/p>\n

12 ounces plum tomatoes<\/p>\n

1 3\/4 cups vegetable broth<\/p>\n

1 loaf rustic bread<\/p>\n

2 tablespoons extra-virgin olive oil<\/p>\n

Fresh basil<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Chop 2 tablespoons basil and sprinkle over tian. Serve with toasts.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 506 calories; 134 calories from fat; 15 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 875 mg sodium; 75 g carbohydrate; 7 g fiber; 11 g sugar; 19 g protein.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This colorful vegetable casserole has a striking look but a simple approach. A tian is an assortment of roasted vegetables …<\/p>\n","protected":false},"author":33,"featured_media":172693,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-172686","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/172686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=172686"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/172686\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/172693"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=172686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=172686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=172686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}