Vegetable Gratin

6    firm, ripe plum tomatoes, about 1 pound, cored 
2    small zucchini, trimmed and cut in half lengthwise
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 Gruyère cheese

1  cup soft bread crumbs
1  tablespoon grated Parmesan cheese

1. Lightly brush or spray the tomatoes, zucchini, and bell pepper with olive oil. Grill the vegetables over direct medium heat (350°F to 450°F), turning once. The bell pepper quarters will take about 10 minutes, the tomatoes will take about 8 minutes, and the zucchini will take about 6 minutes. Keep the lid closed as often as possible during grilling. Set the vegetables aside until cool enough to handle, then remove the skins from the tomatoes and peppers. Cut all the vegetables into 1/2-inch pieces. Place the cut tomatoes in a strainer, set over a bowl, to remove excess juices.

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

3. In another large bowl whisk the eggs and milk, then mix in the Gruyère cheese. Add this mixture to the vegetables and stir to combine. Pour the 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 bread crumbs and Parmesan cheese.

4. Grill over direct low heat (250°F to 350°F), with the lid closed as much as possible, until the edges are browned and the center is set, about 25 minutes. Serve warm.