Gratin of Roasted Peppers, Basil and Feta
2 jars (16 ounces each) roasted bell peppers, preferably a combination of red and yellow peppers
1 large bunch basil, leaves only, coarsely chopped (about ½ cup)
7 ounces feta cheese
Freshly ground black pepper
Olive oil, for drizzling
¼ cup freshly grated Parmigiano-Reggiano cheese
Heat 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 15-20 minutes or until the cheese has browned lightly. Serve hot.
Serves four.
Cook’s note: This pretty side dish would make a nice accompaniment to roast chicken or pork.
Nutrition values per serving: 270 calories, 16 g fat (9 g saturated), 19 g carbohydrates, 0 fiber, 10 g protein, 50 mg cholesterol, 1850 mg sodium.
Adapted from “Gordon Ramsay’s Fast Food” by Gordon Ramsay (Sterling Epicure, 2012)