Red And Yellow Pepper Gratin Recipe

Name: Red And Yellow Pepper Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 1/4 cup sun-dried tomato, packed without oil; 1 teaspoon chopped fresh thyme; 1/2 teaspoon salt; 1/2 teaspoon sweet Hungarian paprika; 1/4 teaspoon fresh ground black pepper; 2 large red bell peppers, cut into 1/4-inch strips; 1 large yellow bell pepper, cut into 1/4-inch strips; 1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup); 1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup); 1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup); 2 teaspoons olive oil, divided; cooking spray; 1 1/2 ounces sourdough bread; 2 tablespoons grated fresh parmigiano-reggiano cheese

Servings: persons

1/2 cup boiling water
1/4 cup sun-dried tomato, packed without oil
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon fresh ground black pepper
2 large red bell peppers, cut into 1/4-inch strips
1 large yellow bell pepper, cut into 1/4-inch strips
1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup)
1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup)
1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup)
2 teaspoons olive oil, divided
cooking spray
1 1/2 ounces sourdough bread
2 tablespoons grated fresh parmigiano-reggiano cheese

1
Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and slice tomatoes into 1/4-inch strips.
2
Preheat oven to 400u00b0.
3
Combine tomatoes and next 9 ingredients (through onion) in a large bowl. Drizzle with 1 teaspoon oil; toss gently. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400u00b0 for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.
4
Place bread in a food processor; pulse 10 times or until coarse crumbs measure about 1 cup. Add remaining 1 teaspoon oil and cheese; pulse to combine. Sprinkle breadcrumb mixture over vegetables. Bake at 400u00b0 for 20 minutes or until breadcrumbs are golden brown.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup boiling water, 1/4 cup sun-dried tomato, packed without oil, 1 teaspoon chopped fresh thyme, 1/2 teaspoon salt, and more.

Yes, Red And Yellow Pepper Gratin falls under the Vegetarian 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.

That's it — enjoy your meal!

Red And Yellow Pepper Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions