Appetizers & Side Dishes
Farm Fresh Cheddar Vegetable Gratin
Prep Time: 20 min | Cook Time: 22 min | Servings: 8 sides | Calories: 251
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Prep Time
20 min
Cook Time
22 min
Servings
8 sides
Calories
251
You can’t go wrong with this colorful and delicious side dish that’s full of neatly chopped zucchini, summer squash and bell peppers that are coated in your favorite salad dressing and sprinkled with breadcrumbs. Add Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut for an exquisitely cheesy taste and texture with each spoonful.
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® Shredded Sharp Cheddar Cheese - Traditional Cut
- 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.
