Red Capsicum, Tomato and Goat's Cheese Gratin

By sarah_carroll

Ingredients

• 4 large red capsicums, quartered
• 1/3 c EVOO
• 2 large onions, thinly sliced
• 2 garlic cloves, very thinly sliced
• 2 tbs bay capers
• 2 tbs fresh thyme leaves
• 3 tbs finely chopped Italian Parsley
• 180 g soft goat's cheese or marinated feta
• 5 ripe tomatoes, sliced 1 cm thick
• 2 cups coarse fresh breadcrumbs from a good quality sourdough loaf

Details

Servings 4

Preparation

Step 1

Preheat grill to high. Grill capsicum skin side up, for 10 minutes or until skin blisters and blackens. Palce in a bowl, cover with plastic wrap and cool. Peel, and slice into 1.5 cm slices.

Preheat oven to 180 and lightly oil 28cm x 20cm baking dish

Heat half of the oil in a frypan over low heat. Add the onion and garlic and cook, stirring, for 25 minutues or until the onion is a plae golsden brown. Place in a bowl with half gthe capsicum, most of the capers and half of the herbs. Season with salt and pepper, then stir to combine. Spread the mixutre over the base of the dish, then crumble over the goats cheese. Top with the tomato, overlapping the slices, then scatter over the remaining capsicum.
Thoroughly mix the breadcrumbs with remaining capers and herbs, and 1 tbs oil. Scatter the crumb mixture over the vegetables, then drizzle with remaining oil.
Bake the gratin for 30-35 minutes until the top is golden brown. Cool slightly before serving.