Summer Vegetable Gratin from Barb
1 Tb. olive oil
1 small onion, chopped
1 med. or lg. red bell pepper, diced
3 med. zucchini
(1 and a quarter to 1 and a half pounds), diced
1 to 2 large garlic cloves (to taste),
minced or pressed
Salt and freshly ground pepper, to taste
Kernels cut from 1 large ear of corn
1 tsp. fresh thyme leaves,
or half tsp. dried thyme
1 lg. tomato, peeled,
seeded and diced
3 lg eggs
3/4 cup milk (I used skimmed)
2 ounces Gruyere cheese, grated (about 1/2cup,or
to taste). .I used Swiss -
came out fine.
Preheat oven to 375 degrees. Lightly brush 2-quart gratin or 13-by-9 shallow baking dish with a bit of olive oil.
Heat oil over med heat in lg, heavy non-stick skillet. Add onion, stirring often, until tender,3-5 mins. Add red pepper and cook, stirring until it begins to soften, about 3mins.Add zucchini, garlic and salt. Continue to cook until zucchini is translucent but still bright green. Stir in corn, black pepper, thyme and cook until corn is barely tender. Stir in tomatoes, remove from heat and transfer to baking dish. Spread in even layer
Beat together eggs and milk. A d cheese. Pour over veg mixture. Bake 30-40mins.,until firm and brown.
This is good hot or at room temp., and can be made several hrs ahead.
Serves 8 as a side dish of 4 as a main
dish.
Per serving (based on 8) 164cals,10g protein,7-5g fat,15g carbs,2g
fiber,114mg sodium
I tried this for the 1st time this weekend as a side dish and everyone enjoyed it.
Hope you do to.
Submitted by Barb Campbell. Barb is originally from Wales and now lives in the USA. The recipe was first published on The Yorkshire Website.
