Both of these vegetable dishes take mere moments to put together. The peppers in the above photo are stuffed with fresh tomatoes, slivered garlic and basil. Simply halve the peppers and scoop out the seeds. If using cherry tomatoes, half them and nestle them into the pepper halves. If using larger tomatoes I like to skin them (mark an X on the bottom of each tomato and drop into boiling water for about 1 minute-remove, drop into a bowl of cold water and the skin will easily slip off). Push some garlic slivers into between the tomatoes along with some fresh basil. Drizzle with extra-virgin olive oil, season with salt and freshly ground pepper, cover with foil and pop into a preheated 375 degree oven. Bake for about 40 minutes, remove the foil and see if the peppers are soft enough for your liking. If not quite done, keep in the oven for another 10-15 minutes.
This gratin is just as easy and you can vary the vegetables as to what you have on hand. Here I used zucchini, red bell peppers and tomatoes. It’s also great with thinly sliced potatoes and maybe some slivered onion. Use your imagination. Slice vegetables and layer in baking dish. Drizzle with olive oil, season with salt and freshly ground pepper and put in the oven I like to cover the dish with foil to start out, but it’s not necessary. Some times I sprinkle a little parmigiano-reggiano over the top. Bake at 375 degrees for about 45 minutes.
Take the stress out of your summer suppers and cook up the bounty of the season. Before you know it, we’ll be on to soups and stews and colder weather!