Grilled Vegetable Frittata
The vegetables can be grilled ahead of time and set aside until you're ready to prepare the rest of the dish.
¾ cup, plus
1 teaspoon olive oil
1 large eggplant
2 medium zucchini
2 red bell peppers
2 red onions
½ cup whole milk
¼ cup fresh-grated Asiago cheese
Fresh-cracked black pepper
Preheat oven to 350°F. Lightly grease a baking dish with 1 teaspoon oil. Preheat grill to medium temperature. Peel and mince the shallots. Clean and cut the eggplant and zucchini lengthwise into 1-inch-thick slices. Clean and cut the bell peppers in half and remove the seeds. Peel the onions and slice into 1-inch-thick slices. Separate the onion slices, but leave the rings intact for easier grilling.
Mix together the shallots and ¼ cup oil in a shallow bowl large enough to dip the vegetable slices in. Dip the vegetables in the oil mixture and shake off excess. Grill for 2 minutes on each side. Remove and drain on a rack with paper towels underneath to catch the drippings.
Layer the grilled vegetables in the prepared baking dish. Beat the eggs in a bowl, and whisk in the milk and cheese. Pour the egg mixture over the vegetables.
Bake for about 20 minutes, uncovered, until the egg is set. Serve sprinkled with black pepper.
Zucchini is a wonderfully versatile squash that can be grown in almost any climate. It is good when small and still has many uses as it grows large. Many cooks use it instead of eggplant because it adds a subtle flavor and a great deal of substance to a dish. It also works much like tofu, soaking up the other flavors.