s TOMATO, SQUASH AND RED PEPPER GRATIN ***
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s TOMATO, SQUASH AND RED PEPPER GRATIN ***
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Ingredients
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Instructions *** 10-22-2012 good, sort of a pain to make, for those meatless mondays! *** Serve with a salad of fresh summer greens. Cooking Light AUGUST 2012 Yield: Serves 6 Hands-on:30 Minutes Total:1 Hour, 12 Minutes 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. 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 7?inch 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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