Gratin Of Red And Yellow Peppers And Tomatoes Recipes

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SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
  • Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
  • Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
  • Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
  • Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES



Potato Gratin With Peppers, Onions, and Tomatoes image

I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall

Provided by lazyme

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
4 garlic cloves, peeled and minced
2 lbs potatoes (yukon gold, or russet)
1 yellow pepper, sliced 1/8-inch thick
1 red pepper, sliced 1/8-inch thick
3 large tomatoes, sliced 1/8-inch thick
1 Spanish onion, sliced 1/8-inch thick
1 1/2 teaspoons salt
black pepper, freshly ground, to taste
2 tablespoons fresh oregano

Steps:

  • Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
  • Preheat the oven to 325 degrees.
  • Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
  • Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
  • Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES



Potato Gratin With Peppers, Onions and Tomatoes image

A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.

Provided by Chef Kate

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 teaspoons coarse salt (divided use)
fresh ground pepper
2 tablespoons fresh oregano (divided use)

Steps:

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
  • Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
  • Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5

GRATIN OF RED AND YELLOW PEPPERS AND TOMATOES



Gratin of Red and Yellow Peppers and Tomatoes image

Provided by Ruth Cousineau

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 1/2 lb red bell peppers (3 large), halved lengthwise
1 1/2 lb yellow bell peppers (3 large), halved lengthwise
5 tablespoons extra-virgin olive oil plus additional for oiling pan
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3 1/2 cups cubed (1/2-inch) baguette (preferably sourdough; from 1 loaf)
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 large yellow tomatoes (2 lb total), cored and each cut crosswise into 5 slices
4 large red tomatoes (2 lb total), cored and each cut crosswise into 5 slices
Special Equipment
a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

Steps:

  • Preheat broiler.
  • Arrange bell peppers, cut sides down, in a shallow baking pan.
  • Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
  • Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. 3Peel peppers and cut lengthwise into 1/2-inch-wide strips.
  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish.
  • Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.
  • Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture.
  • Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.
  • Cool gratin on a rack to warm or room temperature.

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