2

Summer Vegetable Stew Gratin

Total Time
41 min
Prep
15 min
Cook
26 min
Serves
4
Difficulty
Easy
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.
Ingredients

uncooked onion(s)

1 medium, thinly sliced

uncooked zucchini

2 medium, thinly sliced

garlic clove(s)

2 medium 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

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.

A happier, healthier you starts here