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Red and Yellow Pepper Gratin

Red and Yellow Pepper Gratin

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

Cooking Light JUNE 2007

  • Yield: 6 servings

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

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.

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
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Red and Yellow Pepper Gratin recipe

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