Right now, you can still find vegetables from different seasons, and at my favorite produce stand I found peppers, arugula, and red cabbage. That’s how this delicious dish came about—plus, it’s a great way to use up leftover bread. Gratinated peppers are a tasty and colorful way to serve peppers. They can be served as an appetizer (with the holidays coming up, they’re perfect for a multi-course meal!) or as a main course, and they’re very easy to make. Start with nice, thick peppers, cut them into strips, season with a drizzle of extra virgin olive oil, capers, and grated stale bread, then bake in a hot oven. When they’re soft, they’re ready—finish with rinsed anchovy fillets for a savory touch that balances the sweetness of the peppers. I served them with arugula and thinly sliced red cabbage, sprinkled with salt to soften, then rinsed after about twenty minutes and dressed with olive oil and apple cider vinegar. Here’s the result! Let me know what you think.