Squash and Vegetable Gratin
1 medium butternut (or other sweet) squash, peeled and cut into 1/2” strips
1 red, orange or yellow bell pepper, cut in long thin strips
1/2 cup mild onion, leeks or shallots, chopped
3-4 cloves garlic, minced
1 8oz. pkg. sliced mushrooms (2-3 cups)
4-6 small-medium tomatoes, diced
1/4 cup of chopped fresh herbs of your choice (basil, thyme, rosemary, parsley…)
1 cup toasted walnuts
1 cup grated Gruyere cheese (or substitute with another type of cheese)
1/2 tsp. salt (optional)
2 Tbsp. olive oil, divided
1/2 cup white wine (optional— will make a gravy-type sauce when gratin is done)
Brush squash with olive oil and season with salt and pepper. Bake at 375 on a baking sheet for 15 minutes, until almost tender.
Meanwhile sauté pepper, shallots, and garlic in 1 Tbsp. oil about 2-3 minutes. Remove and set aside. In same pan (add a dash of olive oil if needed), sauté mushrooms until golden brown.
In an oiled, medium baking dish (approx. 8x10), layer ingredients as follows, salting each layer lightly as desired:
1)squash slices, 2)mushrooms, 3)pepper medley, 4)tomatoes, 5)herbs,
6)walnuts, 7)cheese. Pour wine over all if using.
Cover and bake at 350 for 30 minutes. Uncover and bake 10 minutes more. Serve with rice, quinoa, or cous cous if desired.
Recipe created or adapted by Liz Talley, Urban Graze
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