Tomato, Squash and Red Pepper Gratin
With a simple sauté all things vegetable (except the potatoes), you’re ready to go. Veggies, quinoa and a milk/egg mixture get swished together and dumped in a dish, then topped with toasted bread crumbs (I used a spoon).
Easy enough work for a vegetarian dinner.
It’s very tasty. I like the combination of vegetables, the garlic, cheese and especially the quinoa. In fact, I wish there had been more of the latter instead of egg involved.
- 5 tsp olive oil, divided
- 1.5 Ounce French bread baguette, torn
- cooking spray
- 3 large egg, lightly beaten
- 3 Ounce aged Gruyère cheese, shredded (about 3/4 cup)
- 0.5 cup 2% reduced-fat milk
- 0.5 tsp black pepper
- 0.75 tsp salt, divided
- 1.5 tsp chopped fresh thyme
- 0.5 cup thinly sliced fresh basil
- 0.5 cup cooked quinoa
- 1 Tbsp minced garlic
- 1 Pound yellow squash, cut into 1/4-inch thick slices (about 3.5 cups)
- 1.5 cup chopped red bell pepper
- 2 cup chopped red onion
- 1 (12 ounce) beefsteak tomato, seeded and cut into 8 slices
Preheat oven to 375°.
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, ¼ cup basil, thyme, ½ teaspoon salt, and black pepper.
Combine remaining ¼ 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 7inch 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 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 ¼ cup basil.
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