Stacked Tomato and Garden Pepper Bake
- Yield 6 servings
A simple gratin made by layering thinly sliced tomatoes, onions and bell peppers — easy to make ahead and bake right before serving. It’s perfect for Passover.
- 1 tablespoon extra-virgin olive oil
- 4 large tomatoes, rip but not really soft, thinly sliced
- 1 medium red onion, thinly sliced
- 3 green or a combination of red, green and yellow bell peppers
- 6 sprigs basil, oregano, dill or a combination of all or 1 1/2 teaspoons dried
- Salt and freshly ground black pepper, to taste
- 1/4 cup matzo meal
- Preheat the oven to 375F. Brush the inside of a 2 1/2-quart nonreactive baking dish with some of the oil.
- Layer the tomatoes, onions and bell peppers in the baking dish so you end up with lots of colors on the surface. You can arrange separate rows of vegetables on top or simply place the vegetables randomly. Scatter the herbs over the top and sprinkle with the salt, pepper and matzo meal. Drizzle the remaining oil over the top and bake 40 minutes, uncovered, until the crust is golden brown and the vegetables are tender.