Name: One-Pan Vegetable and Orzo Tian
Total time: 1 h
Ingredients: 3 ounces Parmesan cheese , grated (1½ cups); 1 cup orzo; 2 shallots , minced; 3 tablespoons minced fresh oregano or 1 teaspoon dried; 3 garlic cloves , minced; ⅛ teaspoon red pepper flakes; Salt and 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; 1¾ cups vegetable broth; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh basil

Why This Recipe Works

The challenge in developing this dish was getting the pasta and vegetables to finish cooking simultaneously without sacrificing taste or texture. While most recipes first cook orzo separately in a pot, we achieved perfectly cooked pasta by tightly shingling the vegetables on the orzo’s surface, trapping the moisture within the confines of the casserole dish. Swapping out water for vegetable broth as our cooking liquid reinforced the vegetables’ flavor, and shallots and garlic mixed into the orzo provided aromatic depth and sweetness. Stirring in some Parmesan gave the orzo a creamy texture, and a combination of oregano and red pepper flakes contributed floral, spicy notes to this otherwise mild meal. To our delight, the pasta and vegetables were close to perfection after 20 minutes in a hot oven. More Parmesan cheese sprinkled on top of the vegetables before a few minutes under the broiler made for an appealing presentation, and chopped basil made for a fresh, bright finish. When shopping, look for squash, zucchini, and tomatoes with similar-size circumferences so that they are easy to shingle into the dish.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Combine ½ cup Parmesan, orzo, shallots, oregano, garlic, pepper flakes, and ¼ teaspoon salt in bowl. Spread mixture evenly into broiler-safe 13 by 9-inch baking dish. 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 oven rack 9 inches from broiler element, and heat broiler. Drizzle vegetables with oil, season with salt and pepper, and sprinkle with remaining 1 cup Parmesan. Broil until nicely browned and bubbling around edges, about 5 minutes.

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