Tomato, Squash and Red Pepper Gratin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Cooking Light Magazine, July, 2012. The picture looks so delicious that I have to post the 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 |
Directions:
1. 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.
2. 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.
3. 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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