Quick Summer Squash and Bell Pepper Gratin

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup thinly vertically sliced onion
• 1 cup sliced orange bell pepper
• 1 large garlic clove, minced
• ¼ cup dry white wine
• .38 teaspoon kosher salt
• .38 teaspoon black pepper
• 1 ½ cups thinly sliced zucchini
• 1 ½ cups thinly sliced yellow squash
• 2 ½ ounces whole-wheat bread
• 1 tablespoon chopped fresh oregano
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1 teaspoon sherry vinegar

Instructions

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
3. Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.