Tomato, Squash and Red Pepper Gratin



Tomato, Squash and Red Pepper Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5 tsp olive oil, divided
  • 2 cups chopped red onion
  • 11/2 cups chopped red bell pepper
  • 1 lb yellow squash, cut into ¼ inch thick slices (about 31/2 cups)
  • ½ cup cooked quinoa
  • ½ cup thinly sliced fresh basil, divided
  • 11/2 tsp chopped fresh thyme
  • ¾ tsp salt divided
  • ½ tsp black pepper
  • ½ cup fat free milk
  • 3oz aged Gruyere cheese, shredded (about ¾ cup)
  • 1 large egg
  • 3 egg whites, lightly beaten
  • Cooking spray
  • 11/2 ounces 100% whole wheat bread
  • 1 14.5oz organic fire roasted diced tomatoes
  1. Preheat 375 degrees
  2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, ¼ cup basil, thyme, ½ tsp salt, and black pepper.
  3. Combine remaining ¼ tsp salt, milk, cheese, and eggs in a media bowl, stirring with a whisk. Add milk mixture to vegetable mixture stirring until just combined. Spoon mixture into a 11 x7 inch glass or ceramic baking dish coated with cooking spray.
  4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 tsp 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 degrees for 40 minutes or until topping is browned. Sprinkle with remaining ¼ cup basil.

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