Ingredients
1
1/2 lb red bell peppers (3 large), halved lengthwise
1
1/2 lb yellow bell peppers (3 large), halved lengthwise
5
tbsp extra-virgin olive oil plus additional for oiling pan
1/2
cup finely chopped fresh flat-leaf parsley
1
tbsp finely chopped fresh thyme
1/2
tsp finely chopped fresh rosemary
1
tsp finely grated fresh lemon zest
3
1/2 cups cubed (1/2-inch) baguette (preferably sourdough; from 1 loaf)
1
oz finely grated Parmigiano-Reggiano (1/2 cup)
4
large yellow tomatoes (2 lb total), cored and each cut crosswise into 5 slices
4
large red tomatoes (2 lb total), cored and each cut crosswise into 5 slices
Special equipment: a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks\' note, below)
Directions
2.
Arrange bell peppers, cut sides down, in a shallow baking pan.
3.
Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
4.
Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. 3Peel peppers and cut lengthwise into 1/2-inch-wide strips.
5.
Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish.
6.
Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.
7.
Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture.
8.
Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.
9.
Cool gratin on a rack to warm or room temperature.
11.
Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.
12.
Gratin can be baked 6 hours ahead and kept, uncovered, at room temperature.
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