Provençal Tomato and Squash Gratin The New York Times

Easy Baked TomatoSquash Gratin Jen Elizabeth's Journals

Preheat oven to 400 degrees. In large skillet, caramelize onions in olive oil until golden brown, about 15 - 20 minutes. Then add minced garlic and thyme and sauté for another 1 - 2 minutes. Pour onion mixture in the bottom of a 2 quart oiled baking dish and sprinkle with chopped basil. Make rows of alternating zucchini, summer squash, and.

Zucchini Tomato Gratin Karen's Kitchen Stories

Delicata Squash and Tomato Gratin. Preheat oven to 400F. In a heavy bottomed skillet, melt 4 tablespoons butter over medium heat. Add red onions and cook for about 2 minutes, until they start to soften. Add squash and ½ teaspoon salt. Cook until squash starts to brown, about 5 minutes. Pour in stock, bring to a simmer, reduce heat and cook for.

Summer Squash Tomato Gratin This Healthy Table

Lycopene (from tomato) - supports eye health and eyesight, boosts immune system Manganese (from zucchini) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, and improves memory

Provençal Tomato and Squash Gratin The New York Times

Coat a large baking dish with olive oil. In a large skillet, heat extra-virgin olive oil over medium heat. Add the onions, sea salt and black pepper and cook until the onions are very soft and caramelized, about 15 minutes. Add the garlic and sauté for 1 minute more. Layer the dish with half of the tomato slices and then all of the yellow.

Tomato, Squash Gratin Living Fit Lifestyle

Preheat oven to 450°F. In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more. Stir in cream, thyme, and salt and pepper and let cook until starting to thicken. Stir in parmesan and squash and let bubble for 2-3 minutes.

Tomato, Squash, and Feta Gratin For the Love of Cooking

Preparation. Preheat oven to 400 degrees. Lightly oil an 8-inch square baking dish. Evenly spread the garlic, shallots and basil in the bottom of the prepared dish. Season with salt and pepper. Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in.

Pin on Sides

2 cups chopped red onion. 1 ½ 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. ½ cup cooked quinoa. ½ cup thinly sliced fresh basil, divided. 1 ½ teaspoons chopped fresh thyme. ¾ teaspoon salt, divided. ½ teaspoon black pepper.

Provençal Tomato and Squash Gratin Recipe (With images) Recipes

Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally.

Easy Baked TomatoSquash Gratin Jen Elizabeth's Journals

Step 1. Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish. Step 2. Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently. Step 3. Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice.

Tomato, Squash, and Feta Gratin For the Love of Cooking

Preparation. Make the sautéed summer squash, season it well and set aside. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.

Zucchini, Squash, and Tomato Gratin HezziD's Books and Cooks

Preheat oven to 400 degrees. Brush a gratin-style or other shallow baking dish with 1 tablespoon of the olive oil. Place 1/3 of the yellow squash slices in the bottom of the baking dish. Sprinkle with salt and black pepper, to taste. Top with 1/3 of the basil leaves, 1/2 of the garlic and 1/2 of the tomatoes.

Delicata Squash and Tomato Gratin Things I Made Today

1/4 cup tomato basil feta. 6-7 small vine-ripened tomatoes, sliced 1/4 inch thick. Preheat the oven to 400 degrees. Coat a small baking dish with cooking spray. Place the sliced zucchini and squash coins into a bowl then season with a bit of olive oil, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Baked Zucchini Tomato Summer Squash Goat Cheese Gratin Recipe

Preheat the oven to 400 degrees Fahrenheit. Get out a large 4.5 quart pyrex baking dish. Working in rows, alternately layer the slices of zucchini, yellow squash, and tomato. Prop the slices up a little bit so that the start of each row is leaning against the edge of the pyrex dish at an angle (this makes it easier to layer the slices). Once.

My Recession Kitchen...and garden Squash & Tomato Au Gratin

Directions. Preheat oven to 400F. In a heavy bottomed skillet, melt 4 tablespoons butter over medium heat. Add red onions and cook for about 2 minutes, until they start to soften. Add squash and ½ teaspoon salt. Cook until squash starts to brown, about 5 minutes. Pour in stock, bring to a simmer, reduce heat and cook for about 5 more minutes.

Easy Baked TomatoSquash Gratin Jen Elizabeth's Journals

Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.

Haystacks & Champagne Tomato, Squash & Feta Gratin

Cook, stirring often until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat. Beat the eggs in a.