This dish is baked just long enough to bring out the juices of the tomatoes, then chilled. Serve it as a salad or a side dish. Keep the colors of the tomatoes and peppers the same, or vary them wildly. Campari tomatoes are commonly available at supermarkets; look for tomatoes that are smaller than the vine-ripened ones but larger than grape tomatoes (about 1 1/2 inches wide).

Deborah Madison
Recipe by Cooking Light

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Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
35 mins
total:
2 hrs
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips.

  • Preheat oven to 400°.

  • Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.

  • Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400° for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill.

Nutrition Facts

97 calories; fat 6.9g; saturated fat 0.9g; mono fat 4.9g; poly fat 0.8g; protein 2g; carbohydrates 8g; fiber 2g; cholesterolmg; iron 1mg; sodium 222mg; calcium 23mg.