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