Serves 6 -8
I tried this recipe from the August issue of Bon Appetit. It’s a nice twist on the more traditional roasted tomato gratin.
4 yellow or red bell peppers, cored, seeded, quartered lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 cups small pieces of torn crustless white bread (such as ciabatta or challah; about 1/4 loaf)
1/2 cup flat-leaf parsley leaves
1/2 cup fresh basil leaves
1 tablespoon fresh oregano leaves
1 garlic clove, minced
Preheat oven to 400°. Line a rimmed baking sheet with foil. Combine peppers and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to evenly coat. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, 25–30 minutes.
Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 Tbsp. oil in a food processor until fine, bright-green breadcrumbs form (you should have about 1 cup). Season to taste with salt and pepper; set aside. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping with remaining 1 Tbsp. oil.
Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30–40 minutes. (Peppers will start to get very dark on the bottom—that’s okay.) Transfer peppers to a serving plate. Serve warm or at room temperature.