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 chopped red onion; 1 1/2 cups chopped red bell pepper; 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups); 1 tablespoon minced garlic; 1/2 cup cooked quinoa; 1/2 cup thinly sliced fresh basil, divided; 1 1/2 teaspoons chopped fresh thyme; 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper; 1/2 cup 2% reduced-fat milk; 3 ounces aged Gruyere cheese, shredded (about 3/4 cup); 3 large eggs, lightly beaten; Cooking spray; 1 1/2 ounces French bread baguette, torn; 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

Servings: persons

5 teaspoons olive oil, divided
2 cups chopped red onion
1 1/2 cups chopped red bell pepper
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 tablespoon minced garlic
1/2 cup cooked quinoa
1/2 cup thinly sliced fresh basil, divided
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 cup 2% reduced-fat milk
3 ounces aged Gruyere cheese, shredded (about 3/4 cup)
3 large eggs, lightly beaten
Cooking spray
1 1/2 ounces French bread baguette, torn
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices

1
Preheat oven to 375u00b0.
2
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, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.
3
Combine remaining 1/4 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.
4
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 375u00b0 for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
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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 chopped red onion, 1 1/2 cups chopped red bell pepper, 1 pound 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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