We love to eat this vegetarian, olive oil gratin all year round, especially these late fall days using locally grown, deliciously tender and flavorful broccoli, and the last long peppers we gather from the garden.
The tanginess of yogurt accentuated by the crumbled feta beautifully complement the sweetness of the broccoli and the peppers.
Serves 5-6: 12X9-inch (30X20cm) glass casserole (more…)
