Gratin Recipe: Tomato, Squash and Red Pepper Gratin

Friday, June 26, 2020
Livliga Healthy Vegetable Gratin on Vivente Dinner Plate

In the peak of summer, if you go to the Farmer’s Market or have your own vegetable garden, you suddenly find yourself with more squash and tomatoes than you know what to do with! There are simple dishes that help you create tasty and healthy meals that include your bounty of vegetables. Preparing a gratin is one of the simplest ways.

What is a gratin, you might ask? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter or olive oil, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover’s Companion.  Classically gratins are creamy and rich. An easy way to make them healthier is using lowfat milk in lieu of cream. Also, the amount of cheese and oil can be reduced to make the dish delicious yet moderate in calories. This recipe is originally from Cooking Light.

Tomato, Squash and Red Pepper Gratin

Healthy Vegetable Gratin on Livliga Vivente Dinner Plate


  • 5 teaspoons olive oil, divided 
  • 2 cups chopped red onion 
  • 1 1/2 cups chopped red bell pepper 
  • 1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
  • 1 tablespoon minced garlic 
  • 1/2 cup cooked quinoa 
  • 1/2 cup thinly sliced fresh basil, divided 
  • 1 1/2 teaspoons chopped fresh thyme 
  • 3/4 teaspoon salt, divided 
  • 1/2 teaspoon black pepper 
  • 1/2 cup 2% reduced-fat milk 
  • 3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
  • 3 large eggs, lightly beaten 
  • Cooking spray 
  • 1 1/2 ounces French bread baguette, torn 
  • 1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices 


  1. Preheat oven to 375°.  Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt and black pepper. 
  2. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. 
  3. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. 
  4. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil. 
  5. Serve promptly hot or at room temperature. Enjoy!

To Make it a Meal: add a Quick & Easy 5 Fruit Salad for only 81 calories per ½ cup! And a Lemon-Zucchini Muffin or a wedge of French Bread. Viola! Your perfect simple summer meal.

Nutritional Information
Servings: 6. Calories per serving: 235. Fat 12.1g; Protein 12.2g; Carbohydrate 21.2g; Fiber 3.9g; Sodium 443mg.

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