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.
Ingredients
- 5 tsp olive oil, divided
- 2 cup chopped red onion
- 11/2 cup chopped red bell pepper
- 1 lb yellow squash, cut into 1/4-inch thick slices (about 3.5 cups)
- 1 tbsp minced garlic
- 1/2 cup cooked quinoa
- 1/2 cup thinly sliced fresh basil
- 11/2 tsp chopped fresh thyme
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1/2 cup 2% reduced-fat milk
- 3 oz aged Gruyère cheese, shredded (about 3/4 cup)
- 3 large egg, lightly beaten
- cooking spray
- 11/2 oz French bread baguette, torn
- 1 (12 ounce) beefsteak tomato, seeded and cut into 8 slices
Directions
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.
Read more from Taking on Magazines.
