Vegetable Gratin


6 firm ripe plum tomatoes - (to 8) cored
2 smalls zucchini trimmed, and
halved lengthwise
1 red bell pepper quartered, stemmed,
and seeded
1 tablespoon chopped fresh basil
teaspoon minced garlic
Kosher salt to taste
Freshly-ground black pepper to taste
4 lrgs eggs
cup milk
1 cup shredded Gruyere cheese
1 cup soft breadcrumbs


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 center is set, 23 to 25 minutes. Cool slightly before serving.
This recipe yields 4 to 6 servings.
Wine Recommendation: A celebration of veggies with a cheese and egg sauce calls for a medium-bodied red wine with forward fruit. Try a young Malbec from Argentina, a trendy New World wine that will match the earthy grilled flavors and the rich sauce.
Beer Recommendation: If it's in season, reach for an Oktoberfest lager. The creamy bitterness and complex spiciness of Germany's celebrated celebration beer will complement the veggies and herbs. A nice way to make the most of a bountiful garden - including the beer garden!
Comments: A chunky medley of tomatoes, zucchini, and red bell pepper gets a flavor boost from the grill and a velvety coat from the cheese sauce. Serve as a side dish or hearty entree.




6.0 servings


Sunday, February 14, 2010 - 7:21am



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