Wednesday, May 23, 2007

Roasted Red Pepper Gratin

I made this side dish for my mother's day dinner and everyone raved about it. The casserole dish was licked clean and everyone wanted more. It was the simplest dish to make and it was probably the most popular of the night, so make it damn it.

2 red bell peppers
2 tbsp olive oil
1/4 c fresh white bread crumbs
1 garlic clove finely chopped
1 tsp drained bottled capers
8 pitted black olives roughly chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh flat leaf parsley
salt and pepper

1. Preheat oven to 400F. Place peppers under the broiler. Turn occasionally until they are blackened and blistered all over. Remove from heat, place in a plastic bag. Seal and let cool.

2. When cool peel the peppers. Halve and remove the seeds and cut into large strips.

3. Use olive oil to grease a small baking dish. Arrange pepper strips in the dish.

4. Scatter the remaining ingredients on top, drizzle with the remaining olive oil, add salt and pepper to taste. Bake for about 20 minutes, until the bread crumbs have browned. Garnish with fresh herbs and serve immediately.

Rating = So God Damn Good


wheresmymind said...

I usually cut up my peppers before chuckin' 'em under the broiler...seems to work out fairly well.

Patricia Scarpin said...

JB, I love bell peppers and haven't tried many recipes with them. This sounds like a great way to eat them!