Recipe: Vegetable Gratin

VEGETABLE GRATIN

6 to 8 firm, ripe plum tomatoes, cored (about 1 pound)
2 Small zucchini, trimmed, halved lengthways
1 red bell pepper, quartered, stem and seeds removed
Extra-virgin olive oil
1 tablespoon chopped fresh basil
1/2 teaspoon minced garlic
Kosher salt
Freshly ground black pepper
4 Large eggs
1/2 cup milk
1 cup shredded Gruyere cheese
1 cup soft breadcrumbs
1 tablespoon grated Parmesan cheese

Lightly brush or spray the tomatoes, zucchini, and bell pepper with the olive oil. Grill vegetables over Direct Medium heat, turning once halfway through grilling time. The bell pepper quarters will take 10 minutes, the tomatoes will take 8 minutes, and the zucchini will take 6 minutes. Set aside until cool enough to handle, then remove skins from the tomatoes and peppers. Cut all the vegetables into 1/2-inch pieces. Place cut tomatoes in a strainer set over a bowl to remove excess juices.

Place strained tomatoes, zucchini, and bell pepper pieces in a large bowl. Add basil, garlic, and salt and pepper to taste. Stir to blend.

In another large bowl, whisk together the eggs and milk, then mix in the Gruyere cheese. Add to the vegetables and stir to combine. Pour entire mixture into a 9-inch square heavy-gauge metal baking pan or a 10-inch heavy-gauge metal pie pan. Sprinkle the top evenly with the breadcrumbs and Parmesan cheese.

Grill over Direct Low heat until edges are browned and centre is set, 23 to 25 minutes. Cool slightly before serving.

Makes 4 to 6 servings.
Source: Calor Alfresco; Weber Grills