Gratin of Roasted Peppers, Basil and Feta 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 16, 2012

This pretty side dish would make a nice accompaniment to roast chicken or pork.

Servings: 4
  • 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.

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Recipe Source

Adapted from "Gordon Ramsay's Fast Food," by Gordon Ramsay (Sterling Epicure, 2012).

Tested by Jeff Donald.

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