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.
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. Dry and cut into i-inch strips.
Wash the tomatoes and slice each into
Chill well before serving.
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