You may also like
Categories:
Bread olive oil clove garlic yellow onion sweet red pepper green bell pepper garlic corn tomato gold potatoes olive oil salt chicken stock adobo sauce Gruyere cheese
Viewed: 54 - Published at: a year agoIngredients
- 1 baguette French bread
- 1/4 cup olive oil
- 1 clove garlic
- 1 large yellow onion, peeled and quartered
- 1 large sweet red pepper
- 1 large green bell pepper
- 1 head garlic, halved though center
- 3 ears corn
- 1 large tomato
- 2 Yukon gold potatoes, peeled and halved
- 2 tablespoons olive oil
- Salt and pepper
- 3 cups chicken stock
- 1 tablespoon adobo sauce, from canned chipotle in adobo sauce
- 1/2 pound Gruyere cheese, coarsely grated
Method
- Preheat oven to broil.
- Slice baguette into twelve slices.
- Brush each side with olive oil.
- Broil croutons for one minute on each side until golden brown.
- Remove from oven and rub one side with garlic clove.
- Set aside.
- Reduce oven temperature to 375 degrees.
- Place onion, peppers, garlic, corn, tomato, and potatoes on baking sheet.
- Toss with olive oil, salt and pepper.
- Roast for 40 to 45 minutes or until fork tender.
- Skin on peppers and tomatoes should be broken and slight charred.
- Cool.
- Peel peppers, tomatoes.
- Squeeze softened garlic from skin.
- Remove corn kernels from cob.
- Chop vegetables into large chunks and place in large heavy bottom pot.
- Add enough chicken stock to almost cover vegetables.
- Add adobo sauce.
- Simmer until heated through.
- Strain vegetables from stock.
- Heat oven temperature to 450 degrees.
- Divide vegetables among crocks.
- Top with two croutons.
- Add enough broth to come to the top of crock.
- Cover top of crock with grated cheese.
- Place crocks on baking sheet and bake for 12 to 15 minutes or until cheese is browned and bubbling.
