Tomato, Squash And Red Pepper Gratin - cooking recipe

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
Preparation
    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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