Tomato, Squash And Red Pepper Gratin

• 5 teaspoons olive oil, divided
• 2 cups red onions, chopped
• 1 1/2 cups red bell peppers, chopped
• 1 lb yellow squash, cut into 1/4 inch thick slices (about 3 1/2 cups)
• 1 tablespoon garlic, minced
• 1/2 cup quinoa, cooked
• 1/2 cup fresh basil, thinly sliced (divided)
• 1 1/2 teaspoons fresh thyme, chopped
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1/2 cup 2% low-fat milk
• 3 ounces gruyere cheese, shredded (about 3/4 cup)
• 3 large eggs, lightly beaten
• cooking spray
• 1 1/2 ounces French baguettes, torn
• 1 large beefsteak tomato, seeded and cut into 8 slices

1. Preheat oven to 375 degrees F. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion and 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 cooked quinoa, 1/4 cup basil, thyme, 1/2 teaspoons salt and black pepper.
2. Combine remaining 1/4 teaspoons 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 7 inch 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 teaspoons oil to pan; swirl to coat. Add bread crumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture . Top evenly with bread crumbs. Bake at 375 degrees for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

olive oil, red onions, red bell peppers, yellow squash, garlic, quinoa, fresh basil, fresh thyme, salt, black pepper, milk, gruyere cheese, eggs, cooking spray, beefsteak tomato

Taken from www.food.com/recipe/tomato-squash-and-red-pepper-gratin-483207 (may not work)