corn & vegetable gratin with cumin

[Guest guest]

This gratin is not as rich as it tastes. Kernels from one of the ears of corn

blended with eggs and milk make a sweet, rich custard that holds it all

together. Cumin seeds accent the mixture and give it a Southwestern twist.

INGREDIENTS3 tablespoons extra virgin olive oil1 medium onion, finely chopped1

medium red bell pepper, diced1 large garlic clove, minced1/2 pound zucchini,

sliced paper thin into circles [or diced]Kernels from 2 ears sweet corn [about 2

cups]3 large eggs1/2 cup milk1 teaspoon cumin seeds, lightly toasted and

coarsely ground in a spice mill, or      slightly crushed in a mortar and

pestle2 ounces vegetarian Swiss cheese, grated (1/2 cup, tightly packed)

TO PREPARE:1. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking

dish. Set aside the kernels from one of the ears of corn. Heat the olive oil in

a large, nonstick skillet over medium heat and add the onion. Cook, stirring

often, until it begins to soften, about three minutes, and add the red pepper

and a generous pinch of salt. Cook, stirring often, until the onions and peppers

are tender, about five minutes. Add the garlic and the zucchini, stir together

and add another generous pinch of salt and some pepper. Cook, stirring often,

until the zucchini is just beginning to look bright green and some of the slices

are translucent. Stir in the kernels from one of the ears of corn. Stir together

for a minute or two, and remove from the heat. Scrape into a large bowl.2. Place

the remaining corn kernels in a blender jar, and add the eggs, milk and 1/2

teaspoon salt. Blend until smooth. Pour into the bowl with the vegetables. Add

the cumin and the

cheese, and stir everything together. Scrape into the gratin dish.3. Bake 35 to

40 minutes, until the top is browned and the gratin is firm to the touch. Serve

hot or warm.Yield: Serves six.Salt & fresh ground pepper to taste