Try this Vegetable and Orzo Tian with Garlic Toasts recipe, or contribute your own.
Suggest a better descriptionAdjust one oven rack to middle position and a second rack 6 inches from broiler element and heat oven to 425. 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 a bowl. Spread mixture evenly into broiler safe 13 x 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 the 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 olive oil, and sprinkle with remaining 1 cup Parmesan. Broil on lower rack until nicely browned and bubbling around the edges, about 5 minutes. Remove dish from oven and let rest for 10 minutes.
While tian rests, broil bred 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. Servce with toasts.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 84 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 370mg | 13 % | |
Potassium 528.2mg | 14 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 39.3g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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