Red and Yellow Pepper Gratin

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


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 34 %
Fat 3.5 g
Satfat 0.7 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 3.4 g
Carbohydrate 14.9 g
Fiber 1.6 g
Cholesterol 1 mg
Iron 1.2 mg
Sodium 327 mg
Calcium 57 mg


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.