| | Directions | | In a broiler or a grill, roast peppers until they are charred on all sides. Put in a paper bag for a few minutes. Peel peppers and cut lengthwise into strips. Core tomatoes and slice crosswise into 5 slices. Mix together, parsley, thyme, rosemary, lemon zest, salt and pepper. In a separate bowl, toss bread cubes with cheese and oil. Spray a 9x13 baking dish with Pam. Arrange half of the tomatoes in the baking dish, overlapping slices and alternating colors. Layer half the peppers over the tomatoes. Sprinkle with half of the herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture. Bake in a preheated 400° oven until vegetables are bubbling and topping is golden brown, about 35-45 minutes. |
|
|
| Ingredients | | - |  | 3 red peppers (large) |
| - | | 3 yellow peppers (large) |
| - | | 5 tablespoons Extra Virgin Olive Oil |
| - | | 1/2 cup chopped parsley |
| - | | 1/2 teaspoon dried thyme, crumbled |
| - | | 1/4 teaspoon dried rosemary, chopped |
| - | | 1 teaspoon grated lemon zest |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| - | | 4 cups cubed baguette |
| - | | 1 cup grated Parmesan cheese |
| - | | 4 yellow tomatoes (large) |
| - | | 4 red tomatoes (large) |
| |
| |
