Name: Gratin of Red and Yellow Peppers and Tomatoes
Cook time: 45 min
Total time: 2 1D4 hr (includes cooling to room temperature)
Yield: Makes 10 to 12 servings
Ingredients: 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; a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.

Cooks' Notes:

· Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
·Gratin can be baked 6 hours ahead and kept, uncovered, at room temperature.

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