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Roasted Bell Pepper and Tomato Gratin

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Chef Dana's Maestro™ red pepper and tomato gratin is delightful on its own or a sophisticated dining partner for roast turkey, ham or beef.
  Sweet bell peppers 4 (Red Ones, Windset Farms Maestro)
  Roma tomatoes 4 , sliced (Windset Farms)
  Garlic 1 Clove (5 gm), finely minced
  Yellow onion 1 , thinly sliced
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Capers 2 Tablespoon, rinsed
  Thyme 2 Tablespoon, finely chopped
  Goat cheese 6 Ounce
  Panko 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Pepper To Taste

Heat oven to 450ºF.
Place Maestro™ peppers, whole, on a baking sheet and roast in oven until charred (about 20 minutes).
Place roasted peppers in a bowl and cover with plastic wrap. Let sit until cool, seed and peel. Set aside. Turn oven down to 350ºF.
Heat extra virgin olive oil and butter in a skillet over medium heat. Add onion and cook until lightly browned. Add garlic and herbs, sauté for 2 minutes.
In a medium bowl, mix together onion mixture, roasted Maestro™ peppers, capers and Roma tomato slices. Season to taste with salt and pepper.
Butter an 8" x 10" baking dish and layer half of the mixture from step 5. Top this with goat cheese and layer with remaining mixture. Scatter panko on top and bake for 30 minutes or until top is golden brown.
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Recipe Summary

Difficulty Level: 
Side Dish
Tomato, Vegetable
Roasted bell pepper and tomato gratin is a delightful dish on its own or a sophisticated match for roast turkey, ham or beef. Take a look at this outstanding video that shares an extraordinary recipe and great cooking tips too. Watch the video and pamper your family and friends with this lavish extravaganza!

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Roasted Bell Pepper And Tomato Gratin Recipe Video