With a newly declared vegetarian hubby, I found this while looking for an interesting, flavorfull veg main dish. This was suprisingly tasty! I did add about 1 TBL of sirracha for a little zip, used store bought bread crumbs for the topping and added more tomatoes on top but otherwise followed the directions. Will certainly make this again!
Tomato, Squash, and Red Pepper Gratin
More From Cooking Light
Total: 1 Hour, 12 Minutes
- 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
- 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
- 1. Preheat oven to 375°.
- 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 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
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