Summer Vegetable Stew Gratin
- Total Time
Serve this summery stew as a side dish to grilled meats or fish, or as a delicious vegetarian main course with a crisp green salad and crusty whole-grain bread.
uncooked onion(s)1 medium, thinly sliced
uncooked zucchini2 medium, thinly sliced
garlic clove(s)2 clove(s), medium, minced
canned stewed tomatoes14 oz, with basil, garlic and oregano
fresh oregano2 tsp, chopped or 1/2 tsp dried
rosemary2 tsp, fresh, chopped or 1/2 tsp dried and crumbled
cayenne pepper⅛ tsp
dried plain breadcrumbs½ cup(s), sourdough
grated Parmesan cheese3 Tbsp
- Preheat oven to 450°F.
- Coat a large, nonstick skillet with cooking spray and place over medium heat. Add onion, zucchini and garlic and sauté until softened, about 6 minutes. If pan becomes too dry, add 1 or 2 tablespoons of water.
- Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evaporated.
- Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
- Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.