summer squash and bell pepper gratin
An easy-to-make gratin with lightly toasted bread crumbs and melted cheese. So deliciously combined for one savory bite.
2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
.38 teaspoon kosher salt
.38 teaspoon black pepper
1.5 cups thinly sliced summer squash
1.5 cups thinly sliced zucchini
2.5 ounces whole-wheat bread
1 tablespoon chopped fresh oregano
1 oz. parmesan cheese, grated
1 teaspoon sherry vinegar
Step 1: Preheat oven to 450°.
Step 2: Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
Step 3: Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.