Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella

Name: Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella
Yield: Serves 6-8 as a side or 4 as a light main dish
Ingredients: 6 tablespoons, extra-virgin olive oil; 1 pound, zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note); 2 teaspoons, table salt; 1 1/2 pounds, ripe tomatoes (3 to 4 large), sliced 1/4 inch thick; 2 medium, onions, halved lengthwise and sliced thin pole to pole (about 3 cups); 3/4 teaspoon, ground black pepper; 2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 2 1/4 cups, jarred roasted red peppers, rinsed, dried, and cut into 1-inch pieces; 1 tablespoon, minced fresh thyme leaves; 1 large slice, white sandwich bread, torn into quarters; 4 ounces, smoked mozzarella, shredded (1 cup); 2 medium, shallots, minced (about 1/4 cup); 1/4 cup, chopped fresh basil leaves

Main Courses
Side Dishes
Cheese
Vegetables
Vegetarian
Casseroles

Appears in Cook's Illustrated July/August 2008

Layering summer's best vegetables into a gratin can lead to a memorable side dish—or a watery regret. This French casserole deserves better.

SERVES 6-8 as a side or 4 as a light main dish

TIME 2 hours, plus 1¼ hours salting

Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella

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