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Medley of Peppers au Gratin
Delicious Meal Ideas
Ingredients
  • 3 to 4 large red bell peppers, halved lengthwise
  • 3 to 4 large yellow bell peppers, halved lengthwise
  • 5 tablespoons extra-virgin olive oil plus additional for oiling pan
  • 1/2 cup fresh flat leaf parsley, finely chopped
  • 1 Tbspn fresh thyme, finely chopped
  • 1/2 Tspn fresh rosemary, finely chopped
  • 1 Tspn fresh lemon zest, grated
  • 1 Tspn sea salt
  • freshly ground black pepper to taste
  • 3 1/2 cups cubed baguette (preferably sourdough; from 1 loaf)
  • 1/2 cup fresh Parmesan cheese, finely grated
  • 4 large yellow tomatoes, cored and each cut crosswise into 5 slices
  • 4 large red tomatoes, cored and each cut crosswise into 5 slices
Instructions

Preheat broiler. Arrange bell peppers, cut sides down, on a cookie sheet. Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes. Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. Peel peppers and cut lengthwise into 1/2-inch-wide strips. Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin or glass baking dish. Stir together parsley, thyme, rosemary, lemon zest, sea salt, and pepper in a bowl. In a separate bowl, toss bread cubes with cheese and oil (5 tablespoons). Arrange half of tomatoes in the glass gratin dish, overlapping slices and alternating colours, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture. Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, you may want to cover the dish with foil if bread browns too quickly. Cool gratin on a rack to warm or room temperature. Makes 10 servings.

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