Tomato, Squash And Red Pepper Gratin Recipe

Name: Tomato, Squash And Red Pepper Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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), and more.

Yes, Tomato, Squash And Red Pepper Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato, Squash And Red Pepper Gratin

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