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Red and Yellow Pepper Gratin

Yield 6 servings
Fresh breadcrumbs enhance the texture of this dish. If you don't have sourdough, any white bread will do.

Ingredients

  • 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

Nutrition 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

How to Make It

  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 400°.

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