Summer Vegetable and Goat Cheese Gratin

5 oz Tomato Chili Compote (see recipe)

1 1/2 oz Red Onions, sliced

1 oz Red Bell Pepper, sliced

2 oz Zucchini, slice thin length wise

2 oz Yellow Squash, sliced thin length wise

2 oz Goat Chèvre

1 oz Pesto

1/2 oz Breadcrumbs

3 each Crostini Toasts

Toss vegetables in salt, pepper and olive oil and grill till tender. Layer all ingredients into a casserole in the order listed above. Bake at 350 degrees till warm through. Serve with crostini toasts. Makes – 1 individual casserole

Tomato Chili Compote

1 quart Marinara Sauce

1/2 oz Garlic, chopped

1 tbsp Olive Oil

1 1/2 oz Brown Sugar

1/8 tsp Crushed Red Pepper

Salt to taste

Sauté garlic in oil till golden. Add marinara and crushed red pepper and allow to simmer for 15 minutes or until 50% of liquid is gone. Add salt and sugar and allow to simmer for 10 minutes. Makes – 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.