Name: Gratin of Red and Yellow Peppers and Tomatoes
Cook time: 45 min
Total time: 2 1D4 hr (includes cooling to room temperature)
Yield: Makes 10 to 12 servings
Ingredients: 1 1/2 lb red bell peppers (3 large), halved lengthwise; 1 1/2 lb yellow bell peppers (3 large), halved lengthwise; 5 tablespoons extra-virgin olive oil plus additional for oiling pan; 1/2 cup finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh thyme; 1/2 teaspoon finely chopped fresh rosemary; 1 teaspoon finely grated fresh lemon zest; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 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; a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.

Cooks' Notes:

· 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.
·Gratin can be baked 6 hours ahead and kept, uncovered, at room temperature.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.