Tomato, Squash, and Red Pepper Gratin

Photo: Johnny Autry; Styling: Mary Clayton Carl

Serve with a salad of fresh summer greens.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 12.1g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.2g
  • Carbohydrate: 21.2g
  • Fiber: 3.9g
  • Cholesterol: 123mg
  • Iron: 1.9mg
  • Sodium: 443mg
  • Calcium: 229mg

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 Gruyère 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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 7–inch glass or ceramic baking dish coated with cooking spray.
  4. 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 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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