Tomato, Squash, and Bell Pepper Gratin Monday, July 15, 2013


5 tsp olive oil, divided
2 cups chopped red onion
1 1/2 cups chopped bell pepper
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups)
1 TBSP minced garlic
1/2 cup cooked quinoa
1/2 cup thinly sliced fresh basil, divided
1 1/2 tsp chopped fresh thyme
3/4 tsp salt, divided
1/2 tsp black pepper
1/2 cup 2% reduced-fat milk
3 ounces aged Gruyère cheese, shredded (about 3/4 cup)
3 large eggs, lightly beaten
Cooking spray
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices
½ cup panko bread crumbs


Preheat oven to 375 deg. Heat a large nonstick skillet over medium heat. Add 4 tsp 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 tsp salt, and black pepper. Combine remaining 1/4 tsp 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. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs which have been tossed with last tsp cooking oil. Bake at 375 deg for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

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