Anne’s Roasted Pepper and Cheese Gratin

Ingredients

• 1 tablespoon extra-virgin olive oil, for the gratin dish
• 2 red bell peppers and 1 poblano pepper, or 1 (12-ounce) jar roasted red peppers
• 10½ ounces fresh goat cheese, thickly sliced
• 2 teaspoons fresh rosemary leaves, finely chopped
• 2 teaspoons chopped fresh oregano
• 1½ to 2 cups Sauce Tomate or best-quality store-bought pasta sauce, at room temperature
• 30 Niçoise or brine-cured black olives, pitted
• Freshly ground black pepper
• Garlic Toasts (below), for serving

Instructions

1. Brush a medium gratin dish with the olive oil.
2. If you are using fresh peppers, place the peppers directly on a grill. As each side turns puffy and black, turn the peppers with tongs. When the peppers are charred on all sides, transfer them to a large bowl and immediately cover with plastic wrap. The steam will help loosen the skins. Let the peppers sweat until they are cool enough to handle, about 10 minutes.
3. Transfer the peppers to a clean cutting board. Peel off the blackened skin and discard. Halve the peppers and open them flat. Use the blade of a paring knife to remove the seeds, hard seed cluster, stem, and whitish ribs. Slice the cleaned peppers lengthwise into strips about 1 inch wide. Avoid rinsing the home-charred peppers since it dilutes the smoky sweet flavor of the peppers; instead, wipe clean with paper towels. If using jarred peppers, rinse and cut into strips.
4. Scatter the roasted red pepper strips and sliced goat cheese slices on the bottom of the prepared gratin dish. Top with a sprinkling of half of the herbs. Spoon over the tomato sauce to coat evenly. Top with the olives and the remaining herbs. Season with black pepper.
5. Transfer back to the grill and cook until bubbling and hot, about 5 minutes. Serve with the garlic toasts.