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Photo of Summer vegetable stew gratin by WW

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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