Gratin Of Red And Yellow Peppers And Tomatoes Recipe

Name: Gratin Of Red And Yellow Peppers And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

Servings: persons

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
a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

1
Preheat broiler.
2
Arrange bell peppers, cut sides down, in a shallow baking pan.
3
Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
4
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.
5
Put oven rack in middle position and preheat oven to 400u00b0F. Lightly oil gratin dish.
6
Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.
7
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.
8
Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.
9
Cool gratin on a rack to warm or room temperature.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Gratin Of Red And Yellow Peppers And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gratin Of Red And Yellow Peppers And Tomatoes

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