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Zucchini Pepper and Tomato Gratin




Source of Recipe


Internet


List of Ingredients




5 tablespoons olive oil
2 cups sliced onions
2 garlic cloves, smashed and roughly chopped
1 pound zucchini, trimmed and sliced
1 large red bell pepper, seeds and ribs removed, cut in 1/2-inch inch dice
1 1/4 pounds ripe tomatoes, cored, halved, seeded, and sliced
salt and freshly ground black pepper
1 tablespoon mixed herbs*
2 tablespoons fresh bread crumbs


Recipe



Preheat the oven to 375 degrees F.

Heat 2 tablespoons of the olive oil in a large skillet. Add the onion slices and garlic; toss to coat. Saute over moderate heat until softened and very lightly golden, about 12 minutes.

Arrange a row of zucchini slices across the width of an 11-inch oval gratin dish or other comparable shallow baking dish, standing them upright. Add a row of the onion mixture, then a row of diced pepper, and then sliced tomatoes; repeat until you have used them all.

Sprinkle the salt, pepper, and herbs over the vegetables, then scatter the bread crumbs on top in an even layer. Drizzle the remaining 3 tablespoons olive oil over all.

Bake until the vegetables are tender, about 1 hour. If you'd like a little more color on top, run the dish under the broiler until the crumbs and vegetables are lightly golden, 1 minute or less (watch carefully).

Serve hot or at room temperature.

*Herbs such as fresh thyme and rosemary, and dried oregano

Serves 4 to 6