Farm Fresh Cheddar Vegetable Gratin
Prep Time: 20
Cook Time: 22
Serves: Serves: 8 as a side dish*
Ingredients
- 1/3 cup light or regular Caesar or Italian salad dressing
- 2 medium zucchini squash, cut lengthwise into 1/4-inch thick slices
- 2 medium yellow summer squash, cut lengthwise into 1/4-inch thick slices
- 2 red or yellow bell peppers (or one of each), quartered lengthwise
- 4 (1/4-inch) slices sweet or yellow onion
- 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 1 cup fresh multigrain or whole wheat breadcrumbs
- 1 Tbsp. chopped fresh or 1 tsp. dried rosemary
- 1/4 tsp. freshly ground black pepper
Directions
Prepare grill or preheat broiler.
Brush dressing over all sides of vegetables. Grill or broil, 8 to 10 minutes, turning once, until vegetables are browned and crisp-tender.
Meanwhile, in a medium bowl, combine cheese, breadcrumbs, rosemary and pepper; mix well. Grease or spray an 8 or 9-inch baking dish or 1-1/2-quart shallow casserole dish. Cut squash and bell peppers into chunks; separate onion slices into rings. Layer half of grilled squash, peppers and onions in dish. Sprinkle half of cheese mixture over vegetables. Repeat layering with remaining vegetables and cheese mixture.
Bake in a preheated 400°F oven for 20 to 22 minutes or until cheese has melted and crumbs are golden brown.