Summer Vegetable Frittata

Serves 4
From Everyday Food Magazine

*2 medium zucchini, cut into 1" rounds
*1 large red bell pepper, cut into 1" squares
*1 small red onion, cut into 1/2" wedges
*olive oil
*salt and pepper
*9 eggs
*1/2 cup Parmesan cheese

Preheat oven to 475. Toss vegetables with oil, salt and pepper on a rimmed baking sheet. Roast until vegetables are tender and browned in spots, about 25 minutes. Lower oven temperature to 400. Brush a 9" pie plate with 1 tsp olive oil and place roasted vegetables in pie plate. In a large bowl, beat the eggs with Parmesan, salt and pepper and pour over vegetables. Bake until top is golden and center is set, 25 to 30 minutes. Let cool for 5 minutes before serving.