Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

PREHEAT OVEN TO 450*F
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
SERVINGS: 4

Recipe courtesy of Eating Well

Recipe courtesy of Eating Well

INGREDIENTS

  • 4 Alabama-grown tomatoes, halved horizontally
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 4 teaspoons extra-virgin olive oil
  • Freshly ground pepper, to taste

DIRECTIONS

  • Preheat oven to 450*F.
  • Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.
  • Serve warm and enjoy!

Tomato, Squash, and Red Pepper Gratin

Tomato, Squash, and Red Pepper Gratin

PREHEAT OVEN TO 375*F
PREP TIME: 30 MINUTES
TOTAL TIME: 1 HOUR, 12 MINUTES
SERVINGS: 6

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 5 teaspoons olive oil, divided
  • 2 cups chopped fresh red onion
  • 1 1/2 cups chopped red bell pepper
  • 1 pound Alabama-grown yellow squash, cut into 1/4-inch thick slices
  • 1 tablespoon minced garlic
  • 1/2 cup cooked quinoa
  • 1/2 cup thinly sliced fresh basil, divided
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 cup 2% reduced-fat milk
  • 3 ounces aged Gruyere cheese, shredded (about 3/4 cup)
  • 3 large farm eggs, lightly beaten
  • Cooking spray
  • 1 1/2 ounces French bread baguette, torn
  • 1 (12-ounce) beefsteak Alabama-grown tomato, seeded and cut into 8 slices

DIRECTIONS

  • Preheat oven to 375*F.
  • Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; 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 quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.
  • Combine remaining 1/4 teaspoon 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.
  • Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375*F for 40 minutes or until topping is browned.
  • Sprinkle with remaining 1/4 cup basil and enjoy!