Tomato, Squash, and Red Pepper Gratin

Serve with a salad of fresh summer herbs.
Preheat the oven to 375 degrees.Preheat a large nonstick skillet over medium-high heat. Add 4 teaspoons butter; whisk to coat. Add the onion; cook for 3 minutes. Add the bell pepper; cook for 2 minutes. Add the zucchini and garlic; cook for 4 minutes. Place the vegetable mixture in a large bowl. Add the quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.Combine the remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add the milk mixture to the vegetable mixture, stirring until smooth. Spoon the mixture into an 11-inch x 7-inch glass or ceramic baking dish coated with cooking spray.Put the bread in a food processor; chop until large crumbs form. Return the skillet to medium-high heat. Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the breadcrumbs; cook for 3 minutes or until browned. Spread the tomatoes evenly over the vegetable mixture. Sprinkle evenly with breadcrumbs. Bake at 375 degrees for 40 minutes or until the filling is lightly browned. Sprinkle with the remaining 1/4 cup basil.