GOLDEN SQUASH, PEPPER, AND TOMATO GRATIN

Ingredients:

3 tbsp. extra olive oil

1/2 c. chickpea crumbs

1 medium red onion, chopped

2 clove garlic, chopped

2 golden squash, yellow squash, or zucchini, sliced 

1 red bell pepper

3/4 tsp. sea salt

1 lb. tomatoes, sliced 

1/2 cup goat cheese

1/2 cup fresh basil leaves, chopped

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Directions: 

1. Preheat oven to 375 degrees F.

2. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.

3. Add squash and pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender.

4. Spoon mixture into an 11- by 7-inch baking dish. Top with sliced tomatoes and sprinkle with remaining 1/4 teaspoon salt. Scatter crumbs, top with cheese and  drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are hot. Serve hot or at room temperature

5. Top with fresh basil

6. Preheat oven to 375 degrees F.

7. In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic and cook 7 minutes, stirring occasionally, until onion is tender.

8. Add squash and bell pepper, sprinkle with 1/2 teaspoon salt, and cook 7 to 10 minutes, stirring occasionally, until squash is tender. Stir in basil and 2 tablespoons Parmesan.

9. Spoon mixture into an 11- by 7-inch baking dish. Top with tomato slices and sprinkle with remaining 1/4 teaspoon salt. Scatter panko and remaining 1/2 cup Parmesan over the top and drizzle with remaining 1 tablespoon oil. Bake 20 minutes, or until topping is crisp and vegetables are piping hot. Serve hot or at room temperature.