Summer vegetable stew gratin
2
Points®
Total time: 41 min • Prep: 15 min • Cook: 26 min • Serves: 4 • Difficulty: Easy
What better way to spruce up your summer vegetables than with cheese and breadcrumbs? For this French-inspired vegetable stew gratin, you sauté veggies with garlic, rosemary, oregano, cayenne pepper; place into a dish; sprinkle with cheese and breadcrumbs; and bake it in the oven. With just 41 minutes of your day, you'll have a bubbling and browned summer stew. Serve this summery dish as a complement to grilled meats or fish. Or, you can serve it as a delicious vegetarian main course with a crisp green salad and crusty whole-grain bread. It's ideal for a group of four!
Ingredients
Onion
1 medium, thinly sliced
Uncooked zucchini
2 medium, thinly sliced
Garlic
2 clove(s), minced
Canned stewed tomatoes
14 oz, with basil, garlic and oregano
Fresh oregano
2 tsp, chopped or 1/2 tsp dried
Rosemary
2 tsp, fresh, chopped or 1/2 tsp dried and crumbled
Cayenne pepper
⅛ tsp
Dried plain breadcrumbs
½ cup(s), sourdough
Grated Parmesan cheese
3 Tbsp
Instructions
1
Preheat oven to 450°F.
2
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.
3
Stir in tomatoes, oregano, rosemary and cayenne, increase heat to high and boil until almost all liquid has evaporated.
4
Put vegetables into a shallow, 1-quart baking dish and sprinkle with bread crumbs and Parmesan cheese.
5
Bake until bubbling and nicely browned on top, about 10 minutes. Cut into 4 portions and serve.
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