Red and Yellow Pepper Gratin


Happy Fourth of July everyone! Got to seem some fireworks last night and today have been listening to them go off ALL day in the neighborhood….

Here’s a nice vegetable side dish from the June 2007 issue of Cooking Light for a Red and Yellow Pepper Gratin, although I think they could have called it just Vegetable Gratin considering there are more than just peppers in it. Save this recipe for the weekend or when you have time to slave over the stove. It needs about an hour to cook and a good 25 minutes or so of prep time. And if you use sun-dried tomatoes not packed in oil, add another 30 minutes on for hydrating them. I, on the other hand, use sun-dried tomatoes packed in oil that I rinsed some oil off of. I had also forgotten to buy the Sourdough bread to make bread crumbs so I used pre-packaged Italian bread crumbs (plain would have been better though). I do think the bread crumbs overwhelmed the vegetables though, but they were so darn tasty.

I was surprised to see this in a June issue considering how long it had to bake and I really don’t like to have the oven going for that long in the heat of the summer. I would make this again but save it for a chilly wintry night. I served it with some baked chicken but would serve it with steak as well. Enjoy!

Overall rating – 3.5 stars

Red and Yellow Pepper Gratin

Fresh breadcrumbs enhance the texture of this dish. If you don’t have sourdough, any white bread will do.

1/2 cup boiling water
1/4 cup sun-dried tomatoes, packed without oil
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon freshly 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

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.Preheat oven to 400°.

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 400° for 45 minutes or until vegetables are tender, stirring every 15 minutes. Remove from oven.

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 400° for 20 minutes or until breadcrumbs are golden brown.

Yield: 6 servings

CALORIES 94 (34% from fat); FAT 3.5g (sat 0.7g,mono 1.7g,poly 0.7g); PROTEIN 3.4g; CHOLESTEROL 1mg; CALCIUM 57mg; SODIUM 327mg; FIBER 1.6g; IRON 1.2mg; CARBOHYDRATE 14.9g

Cooking Light, JUNE 2007


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