Zucchini-and-Pepper Gratin with Herbs and Cheese
Switzerland has been making Sbrinz--a hard, aged, cow's-milk cheese--for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sauteed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.
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