Tomato, Squash, and Red Pepper Gratin
Serve with a salad of fresh summer greens.
Serve with a salad of fresh summer greens.
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!
i love this dish as a pretty, vegetable-based main meal but it DEFINITELY takes longer than 30ish estimated minutes to prepare! don't get me wrong- i'm back to making it for the second time but you need some serious time management skills in the kitchen or some extra time to prep before beginning. it will stay in my rotation but may taste well with rotating the vegetables during prime seasons. also, adding pine nuts to the top is outstanding!
Very delicious and very filling! My husband doesn't like cheese, but I wanted to see if I could pull this off, so I only used 1/2 cup of mozzarella cheese. We both loved it! I will definitely be making this again!
Made this in the winter, so no fresh veggies. I can see how they would really make the dish. That said, I really enjoyed this but the family was less than enthused. Cooking Light has 'Summer-Squash Gratin with Gruyere' that has a layer of potatoes that they go for more. Oh well, always good to try new things and now I have lunch for the next few days!
We loved this. My husband doesn't like Swiss cheese so I used a combo of Fontina and Mozzarella.
Made this tonight with fresh veggies from my garden. This is a super great dish to use up the summer squash and fresh basil. I followed the recipe exactly, but doubled the quinoa to give the dish a bit more muscle for my hungry hubby. :) Also, I was lazy and used panko bread crumbs for the top instead of making my own per the recipe. It turned out golden, beautiful, and crunchy around the edges. The veggies were not mushy and my hubby and I enjoyed this super, great dinner. I cooked it for the full 40 minutes and it was perfect.
I am always looking for tasty vegetarian mains that don't use tofu or pasta so I am thrilled to have found this recipe. The quinoa works beautifully and the vegetable flavors really come through. I didn't think it was all that difficult to make although I admit I used panko instead of making my own bread crumbs. My husband and I both really liked this dish and found that It's even better served with a little sour cream!
Tasty dish. I would make it again.
I made this last night and while very good mine had more of a quiche-like consistency also. Next time I will omit the milk and eggs to really let the flavor of the veggies and herbs shine.
This was not a quick dish, but would be a great brunch option for a party. Saved at least one dirty dish by baking directly in my 12 inch skillet rather than a 13x9 dish. Made one big mistake, I added raw quinoa, not cooked. Amazingly it was a little gritty, but otherwise still turned out ok; can only imagine how good this would be if prepared correctly.
Very tasty, I would prefer a little more tomato. I little time consuming and makes several dirty dishes.
Make with veggies acquired at the farmers market. Used heirloom tomato instead of beefsteak. Added in some diced bacon (4 sliced) per my husband's request. I think it turned out awesome. I am not normally one for squash, but it absorbed a lot of the flavors from the other ingredients. I will definitely make again!
I must have measured something wrong because mine looked more like a quiche... pleasant surprise though, I ate it for breakfast all week. Yum :)
Pretty good, recommend making it with two people if you have the option. We served it as a meatless main dish for dinner, but I think this would work best as a main dish for a brunch.
This recipe took lots of time to prepare (cooking the quinoa, chopping the veggies) plus baking time, so it won't be one of my summer go-to sides; however, if you have the time, it's a tasty summer side, and makes good use of a garden full of vegetables. I served this alongside Lemon-Chardonnay Grilled Chicken.
Made this last night for some fiends i had over. Subbed in bread crumbs/ panko mix for the bread and Monterrey jack for the gruyere since it's what I had on hand. Also sprinkled the top with some fresh grated Parmesean. I used all veggies except onion from my garden so everything was extra ripe and juicy! Very good summer recipe, except for the fact I had to use the oven. Lots of extra basil on top too.