Tomato, Squash, & Feta Gratin

Ingredients:

• 6 oz. zucchini, sliced into 1/4-inch thick on a long bias
• 6 oz. yellow summer squash, sliced into 1/8-inch thick on a long bias
• 12 oz. tomatoes, cut in half, then sliced 1/4-inch thick crosswise
• 2 scallions, chopped
• 1 1/2 tsp. garlic, minced
• 1 1/2 tsp. oregano, chopped
• 2 oz. feta cheese, crumbled
• 2 tsp. extra-virgin olive oil
• salt
• freshly ground pepper

Makes 4 (1 cup) Servings

1. Preheat oven to 400 F. Lightly oil a 6-inch-diameter ovenproof saute pan.
2. Toss zucchini with salt and pepper. Toss yellow squash with salt and pepper. In a bowl, mix scallions, garlic, oregano, and feta cheese.
3. Lay zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping like shingles. Sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle with salt and pepper. Top with remaining scallion mixture. Drizzle with extra-virgin olive oil.
4. Place on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. Cut into wedges and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the New Sonoma Cookbook. This colorful side dish is a flavorful side dish that goes great with any protein. Tomatoes, yellow squash, and zucchini are popular summer vegetables and go great together with fresh herbs and cheese. You can use basil, thyme, or rosemary in place of the oregano and use crumbled goat cheese or Parmesan cheese in place of the goat cheese depending on what kind of regional cuisine you're serving. This dish tastes even better the next day once the flavors blend.