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 sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute. More Vegetable Dishes
The gratin can be assembled up to 6 hours ahead. Keep at room temperature until ready to bake.
Piment d'Espelette is a spicy ground red pepper from the Basque region of France. It's available at specialty food stores.
Switzerland's principal white grape, Chasselas, produces full-bodied but very crisp white wines, ideal partners for vegetable dishes involving cheese, like Humm's zucchini gratin. if that's difficult to track down, substitute a good northern Italian Pinot Bianco.