Broccoli Gratin With Red Pepper and Parmesan

You can assemble this several hours before baking. Don’t drizzle on the olive oil until ready to bake.

1 large head broccoli , about 1 1/2 pounds, florets separated from the stems, stems peeled and coarsely chopped
2 tablespoons extra virgin olive oil
1 red bell pepper , thinly sliced
2 garlic cloves , minced
1/4 cup freshly grated Parmesan , or a mixture of Parmesan and Pecorino Romano
2 tablespoons dry or fresh breadcrumbs

Preheat the oven to 400 degrees. Oil a 2-quart baking dish or gratin. Steam the broccoli flowers and stems until tender, about five minutes. Refresh with cold water.
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet, and add the red pepper. Cook, stirring, until it softens, about five minutes. Add the garlic. Cook just until it smells fragrant, about half a minute, and stir in the broccoli. Toss together so that the broccoli is coated with oil and garlic. Season with salt and pepper. Remove from the heat, and arrange in the baking dish. Mix together the Parmesan and breadcrumbs, and sprinkle over the top. Drizzle on the remaining olive oil. Place in the oven, and bake 10 to 15 minutes until the Parmesan has melted and the mixture is sizzling and beginning to color on the top. Serve hot or warm.