Mireille Johnston

Tian Rouge

Cold Red Pepper and Tomato Gratin

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This brilliant, layered gratin must be prepared at least 2 hours ahead of time so it can be served cold. It is most inviting on a hot day.

Ingredients

  • ½ cup Italian parsley, chopped
  • ⅓ cup fresh basil, chopped
  • 1 tabl

Method

Preheat the broiler to 400°. Mix together the parsley, basil, and thyme. Wash the red peppers, leaving the stems on. Brush them with oil and put under the broiler close to the flame. Turn frequently with tongs until they are evenly blistered all over. Remove and wrap in a wet towel for 15 minutes. Peel off the skin under cold running water with a small sharp knife and discard stems and seeds. D