There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.
· 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.
Recipe information
Total Time
2 1D4 hr (includes cooling to room temperature)
Yield
Makes 10 to 12 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat broiler.
Step 2
Arrange bell peppers, cut sides down, in a shallow baking pan.
Step 3
Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
Step 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.
Step 5
Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish.
Step 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.
Step 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.
Step 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.
Step 9
Cool gratin on a rack to warm or room temperature.
