Zucchini-and-Pepper Gratin with Herbs and Cheese
Contributed by Daniel Humm for Food and Wine
3 large zucchini (about 1 1/2 pounds), 1 finely diced
1/4 cup extra-virgin olive oil
1/4 small onion, finely diced
1 garlic clove, minced
1 teaspoon tomato paste
2 medium sweet peppers, finely diced
1 large tomato—peeled, seeded and finely diced
1 tablespoon chopped mint
1 tablespoon chopped oregano
1 tablespoon chopped basil
2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt. Transfer to a rack and let stand for 30 minutes. Rinse and pat dry.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the onion and garlic and cook over low heat, stirring, until softened, about 4 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the peppers along with the diced zucchini and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the diced tomato and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and paprika. Stir in the mint, oregano and basil.
Preheat the oven to 400°. Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and paprika, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top. Sprinkle with the cheese and bake in the upper third of the oven for about 25 minutes, or until the cheese is melted and lightly browned. Serve hot or warm.
Make Ahead: The gratin can be assembled up to 6 hours ahead. Keep at room temperature until ready to bake.
Green Bean-and-Roasted Pepper Salad
Contributed by Michael Emanuel for Food and Wine
5 large sweet peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 1/2 pounds green beans, trimmed
1 pound cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted almonds, chopped
Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.