+ Add All Gratin of Red and Yellow Peppers and Tomatoes Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Gratin of Red and Yellow Peppers and Tomatoes
Rate this Recipe
Serves 10 |
A healthy and full flavored side dish.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
3 red bell peppers, halved lengthwise
3 yellow bell peppers, halved lengthwise
5 tablespoons extra-virgin olive oil, extra for pan
1/2 cup finely chopped fresh 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 sourdough baguette
1/2 cup finely grated Parmesan cheese
4 yellow tomatoes, cut crosswise into 5 slices
4 red tomatoes, cut crosswise into 5 slices
Directions:
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 10 to 15 minutes, until the peppers are cool enough to handle. 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 dish.
Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and olive oil in another bowl.
Arrange half the tomatoes in the gratin dish, overlapping slices and alternating colors, then spread half the pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat with remaining ingredients.
Bake gratin until the mixture is bubbling and the topping is golden brown - about 35 to 45 minutes,
Cool gratin on a rack to warm or room temperature.
The Tastiest Dishes for the Best Championship Games
Grab your brackets, invite your buddies, and don't forget the snacks! College Basketball's shining moment is finally here and we have a spread fit for the Big Dance, with sliders, quesadillas, and the ultimate dips! View Recipes >
Slow Cooked, Savory Dishes For A Relaxing Day
Hearty, rich and flavorful, that's what makes comfort food the best. Everything that's delicious collected one one place. View Recipes >
Email Recipe
Gratin of Red and Yellow Peppers and Tomatoes
Serves 10
Ingredients:
3 red bell peppers, halved lengthwise
3 yellow bell peppers, halved lengthwise
5 tablespoons extra-virgin olive oil, extra for pan
1/2 cup finely chopped fresh 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 sourdough baguette
1/2 cup finely grated Parmesan cheese
4 yellow tomatoes, cut crosswise into 5 slices
4 red tomatoes, cut crosswise into 5 slices
Directions:
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 10 to 15 minutes, until the peppers are cool enough to handle. 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 dish.
Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and olive oil in another bowl.
Arrange half the tomatoes in the gratin dish, overlapping slices and alternating colors, then spread half the pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat with remaining ingredients.
Bake gratin until the mixture is bubbling and the topping is golden brown - about 35 to 45 minutes,
Cool gratin on a rack to warm or room temperature.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
