Gratinee of Red Yellow Peppers and Tomatoes

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Gratinee of Red Yellow Peppers and Tomatoes

1 1/2 lb red bell peppers (3 large), halved lengthwise

1 1/2 lb yellow bell peppers (3 large), halved lengthwise

5 tablespoons extra-virgin olive oil plus additional for oiling pan

1/2 cup finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh thyme

1/2 teaspoon finely chopped fresh rosemary

1 teaspoon finely grated fresh lemon zest

1 1/2 teaspoons salt

3/4 teaspoon black pepper

3 1/2 cups cubed (1/2-inch) baguette (preferably sourdough; from 1

loaf)

1 oz finely grated Parmigiano-Reggiano (1/2 cup)

4 large yellow tomatoes (2 lb total), cored and each cut crosswise

into 5 slices

4 large red tomatoes (2 lb total), cored and each cut crosswise into 5

slices

 

 

 

 

 

Preheat broiler.

 

Arrange bell peppers, cut sides down, in a shallow baking pan.

 

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. 3Peel 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 dish.

 

Stir together parsley, thyme, rosemary, zest, salt, and pepper in a

bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another

bowl.

 

Arrange half of tomatoes in gratin dish, overlapping slices and

alternating colors, 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, covering dish with foil if bread browns too quickly.

 

Cool gratin on a rack to warm or room temperature.

 

Cooks' Notes:

• Stainless steel, glass, and enameled cast iron are nonreactive;

avoid pure aluminum and uncoated iron, which can impart an unpleasant

taste and color to recipes with acidic ingredients.

• Gratin can be baked 6 hours ahead and kept, uncovered, at room

temperature.

Special equipment: a 13- by 9-inch (3- to 31/2-qt) gratin or

nonreactive shallow baking dish (see cooks' note, below)

 

 

Makes 10 to 12 servings.

 

Gourmet, July 2006, Ruth Cousineau

Formatted by Chupa Babi for MC: 070606

 

Chupa Note: I used 2 each of red, yellow and green peppers for some

contrast along with yellow red and green tomatoes. Upped the pepper

count to 1 T and used red pepper flakes instead. Also grated in a

little Kassari cheese ontop of the gratinee when I was done laying it

out.