Recipe: Tomato, Squash and Red Pepper Gratin

tomatogratin2

Tomato, Squash and Red Pepper Gratin
Serves 4-6, adapted from Cooking Light August 2012

Ingredients:
Pam cooking spray
2 cups chopped onion
2 cups chopped red bell pepper
1 lb yellow summer squash, cut into 1/4-inch thick slices
3 garlic cloves, minced
1/2 cup cooked quinoa
dried basil
dried thyme
salt
black pepper
1/2 cup unsweetened original almond milk
3 oz cheese, shredded (I used monterrey jack and swiss)
2 large eggs, lightly beaten
2 tbsp panko breadcrumbs
2 tbsp chopped or small croutons
12 oz vine ripe  tomatoes, sliced thinly (would recommend 16 ounce)
parmesan cheese

Directions:

  • Preheat oven to 375.
  • Heat a large, oven-safe nonstick skillet over medium heat and spray it with Pam. Cook the onion for a few minutes, stirring occasionally. Add the bell pepper and cook for 2 minutes.  Add the squash and garlic and cook for 4 minutes.  Stir in the quinoa, basil, thyme, salt and black pepper.  Taste for seasoning.
  • Combine the almond milk, cheese and eggs in a medium bowl, stirring with a whisk.  Add the milk mix to the veggie mix, stirring until just combined.
  • Arrange tomatoes evenly over the veggie mixture in the pan.  Top evenly with the breadcrumbs and croutons.  Bake at 375 for 40 minutes. Sprinkle parmesan cheese on top, to taste.

tomatosquashgratin

I thought this was pretty good, but probably needed more seasoning. The original recipe called for fresh basil, but I didn’t have any. Next time I will use that because I love fresh basil. I read some reviews that said they wished it had more tomato, and I agree with that. Also, this was not cheesy at all, and was almost quiche-like. I think maybe some laughing cow would make it creamier.

I served this as a main dish with a salad, although it would make a good side dish too (but a little time consuming for just a side).

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