Red Pepper & Tomato gratin

4 Windset Farms Maestro Red Sweet Bell Peppers

4 Windset Farms Roma Tomatoes, sliced

1 clove garlic, finely minced

1 yellow onion, thinly sliced

1/4 cup extra virgin olive oil

2 Tablespoons butter

2 Tablespoons capers, rinsed

2 Tablespoons fresh thyme, finely chopped

6 oz goat cheese

1 1/2 cups panko*

salt and pepper to taste

Heat oven to 450ºF. Place the whole Sweet Bell Peppers on a baking sheet and roast in the oven until charred, about 20 minutes. Place the Sweet Bell Peppers in a bowl and cover with plastic wrap. Let the Sweet Bell Peppers sit until cool and seed and peel. Set aside.

Turn the oven down to 350ºF.

Heat the extra virgin olive oil and butter in a skillet over medium heat. Add the onion and cook until lightly browned. Add the garlic and the herbs and sauté for 2 more minutes. In a medium bowl, mix together the onion mixture, the roasted peppers, capers and the Roma Tomato slices. Season to taste with salt and pepper.

Butter an 8" x 10" baking dish and layer half of the Maestro Sweet Bell Pepper mixture. Top with the goat cheese and layer with the remaining Maestro Sweet Bell Pepper mixture. Scatter the panko on top and bake for 30 minutes or until the top is golden brown.

*Panko is a Japanese bread crumb available at most grocery stores.

For great recipe ideas, please visit http://www.windsetfarms.com

RECIPES CREATED BY EXECUTIVE CHEF DANA REINHARDT