This pretty side dish would make a nice accompaniment to roast chicken or pork.
- Two 16-ounce jars roasted bell peppers, preferably a combination of red and yellow peppers
- Leaves from 1 large bunch basil, coarsely chopped (about 1/2 cup)
- 7 ounces feta cheese
- Freshly ground black pepper
- Olive oil, for drizzling
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 425 degrees.
Drain the peppers in a colander. If they are whole, slice them in half, discarding any stems or seeds.
Arrange a layer of peppers in 4 small individual gratin dishes or 1 large gratin dish. Top with a handful of basil leaves, then crumble over a layer of feta. Season with pepper to taste, and drizzle with the oil. Repeat with additional layers to use all of the peppers, basil and feta.
Top with the Parmigiano-Reggiano and a few grinds of pepper. Bake for 15 to 20 minutes or until the cheese has browned lightly. Serve hot.
Adapted from "Gordon Ramsay's Fast Food," by Gordon Ramsay (Sterling Epicure, 2012).
Tested by Jeff Donald.
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