Quick Summer Squash and Bell Pepper Gratin

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer.

Yield: Serves 6 (serving size: about 1/2 cup)
Total time: 25 Minutes

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup thinly vertically sliced onion
• 1 cup sliced orange bell pepper
• 1 large garlic clove, minced
• 1/4 cup dry white wine
• 3/8 teaspoon kosher salt
• 3/8 teaspoon black pepper
• 1 1/2 cups thinly sliced zucchini
• 1 1/2 cups thinly sliced yellow squash
• 2 1/2 ounces whole-wheat bread
• 1 tablespoon chopped fresh oregano
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1 teaspoon sherry vinegar

Preparation

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
3. Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.