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Squash, Tomato and Pesto Gratin
Submitted by Vicky @AvocadoPesto on July 30, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ⅓ cups Basil Pesto
- 2 whole Yellow Squash (large)
- 2 whole Tomatoes
- Salt And Pepper
- 1 cup Gruyère, Shredded
Preparation Instructions
Preheat oven to 375ºF. Grease the bottom and sides of a baking dish with pesto.
Slice the squash and tomatoes into 1/4 inch rounds. Add tomatoes and squash to baking dish in a single layer, slightly overlapping. Brush the tops of the vegetables with pesto. Sprinkle with salt and pepper. Top with shredded Gruyere.
Bake for 45 minutes or until the juices are bubbling and the cheese has started to brown. Broil for a couple of minutes if you want the cheese crispier.
Recipe from Bless Her Heart.
