Tomato, Squash and Red Pepper Gratin
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 5 teaspoons olive oil, divided
- 2 cups red onions, chopped
- 1 1⁄2 cups red bell peppers, chopped
- 1 lb yellow squash, cut into 1/4 inch thick slices (about 3 1/2 cups)
- 1 tablespoon garlic, minced
- 1⁄2 cup quinoa, cooked
- 1⁄2 cup fresh basil, thinly sliced (divided)
- 1 1⁄2 teaspoons fresh thyme, chopped
- 3⁄4 teaspoon salt, divided
- 1⁄2 teaspoon black pepper
- 1⁄2 cup 2% low-fat milk
- 3 ounces gruyere cheese, shredded (about 3/4 cup)
- 3 large eggs, lightly beaten
- cooking spray
- 1 1⁄2 ounces French baguettes, torn
- 1 large beefsteak tomato, seeded and cut into 8 slices
directions
- Preheat oven to 375 degrees F. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion and 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 cooked quinoa, 1/4 cup basil, thyme, 1/2 teaspoons salt and black pepper.
- Combine remaining 1/4 teaspoons 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.
- Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoons oil to pan; swirl to coat. Add bread crumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture . Top evenly with bread crumbs. Bake at 375 degrees for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
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RECIPE SUBMITTED BY
DailyInspiration
United States