BBQ recipe - Vegetable gratin
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A hearty medley of tomatoes, courgettes, and peppers set in a rich and velvety cheese sauce. Serve as a side dish or as a main course for vegetarian guests. |
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6 to 8 plum tomatoes, cored
2 small courgettes, sliced in half lengthways
1 red pepper, quartered
Extra-virgin olive oil
1 tbsp chopped basil
1/2 teaspoon garlic
Kosher salt
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Freshly ground black pepper
4 Large eggs
1/2 cup milk
1 cup shredded Gruyere cheese
1 cup soft breadcrumbs
Grated Parmesan cheese
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Brush the vegetables with olive oil, and proceed to grill them over a direct medium heat, turning once. Courgettes should be ready in 6 minutes or so, tomatoes around 8 minutes and the peppers 10 minutes.
Once all cooked, set them aside to cool, then cut all the vegetables into small chunks (removing the skins from the peppers and tomatoes).
Drain excess juices from the tomatoes, then place all the veg in a mixing bowl with the chopped basil, garlic, salt and pepper. Stir the ingredients together.
Use a separate bowl to combine the eggs, milk and Gruyere cheese, then pour the mixture over the vegetables and stir.
Pour the combined mixture into a 9-inch square heavy-gauge metal baking pan or a 10-inch heavy-gauge metal pie pan. Sprinkle the breadcrumbs and parmesan over the mixture and grill over direct low heat until the edges are browned and the centre is set (around 25 minutes).
Thanks to www.weber.eu
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