Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa, Tomato, Squash, and Red Pepper Gratin
Quinoa, Tomato, Squash, and Red Pepper Gratin
About the Recipe
Sometimes the best “steak” comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin.
This dish makes a perfect showcase for heart-of-the-summer fresh produce.
For peak-quality veggies, scour your local farmers market. We prefer to use 2% milk in this dish instead of 1% or skim milk, both of which are more likely to break and curdle when heated in the oven.
If you’re not concerned about keeping the dish vegetarian, a little crumbled cooked bacon added to the mix would make a fantastic flavor booster.
Serve with a salad of fresh summer greens.
This recipe is by: Sidney Fry – COOKING LIGHT
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
Getting it done:
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Step 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.
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
Getting it done:
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Step 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.
About the Recipe
Sometimes the best “steak” comes in the form of ripe, juicy beefsteak tomato slices, as in this easy gratin.
This dish makes a perfect showcase for heart-of-the-summer fresh produce.
For peak-quality veggies, scour your local farmers market. We prefer to use 2% milk in this dish instead of 1% or skim milk, both of which are more likely to break and curdle when heated in the oven.
If you’re not concerned about keeping the dish vegetarian, a little crumbled cooked bacon added to the mix would make a fantastic flavor booster.
Serve with a salad of fresh summer greens.
This recipe is by: Sidney Fry – COOKING LIGHT
Nutritional Info
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