Red and Yellow Pepper Gratin

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

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 34%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.4g
  • Carbohydrate: 14.9g
  • Fiber: 1.6g
  • Cholesterol: 1mg
  • Iron: 1.2mg
  • Sodium: 327mg
  • Calcium: 57mg

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

Preparation

  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.
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