Tomato, Squash & Red Pepper Gratin

Photo by Patty F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    teaspoons olive oil, divided

  • 2

    cups chopped red onion

  • 1 1/2

    cups chopped red bell pepper

  • 1

    pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)

  • 1

    tablespoon minced garlic

  • 1/2

    cup cooked quinoa

  • 1/2

    cup thinly sliced fresh basil, divided

  • 1 1/2

    teaspoons chopped fresh thyme

  • 3/4

    teaspoon salt, divided

  • 1/2

    teaspoon black pepper

  • 1/2

    cup 2% reduced-fat milk

  • 3

    ounces aged Gruyère cheese, shredded (about 3/4 cup)

  • 3

    large eggs, lightly beaten

  • Cooking spray

  • 1 1/2

    ounces French bread baguette, torn

  • 1

    (12-ounce) beefsteak tomato, seeded and cut into 8 slices

Directions

1. Preheat oven to 375°. 2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper. 3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. 4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

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