Ingredients :

6 x firm ripe plum tomatoes – (to cored
2 sm zucchini trimmed,and halved lengthwise
1 x red bell pepper quartered,stemmed,and seeded
Extra-virgin olive oil as needed
1 tbs chopped fresh basil
1/2 tsp minced garlic
Kosher salt to taste
Freshly-ground black pepper to taste
4 lrg eggs
1/2 cup milk
1 cup shredded Gruyere cheese
1 cup soft breadcrumbs
1 tbs grated Parmesan cheese

Method :

* 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.

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