Serves: 4
Total Calories: 231

1/2 pound Yukon Gold potato cut lengthwise into 1/2-inch slices
2 small Portabello mushrooms, stem removed
2 slices red onions, 1/2 inch thick each
6 to 8 medium asparagus spears, tough ends removed
1/2 medium red bell pepper, seeds, ribs and cores removed, then flattened with you hand
extra-virgin olive oil
kosher salt
freshly ground black pepper

FOR THE FRITTATA:
8 eggs
2 tablespoons finely chopped fresh thyme
1 tablespoon extra-virgin olive oil
1/2 cup shredded Asiago or Parmesan cheese

Lightly brush or spray the vegetables on all sides with olive oil. Season with salt and pepper. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The potatoes will take 14 to 16 minutes, the mushrooms 12 to 15 minutes - baste them with more oil when you turn them to prevent them from drying out. - the onions 10 to 12 minutes, the asparagus and bell peppers 6 to 8 minutes. Transfer the vegetables to a cutting board and cut them into 1/2-inch pieces.

TO MAKE THE FRITTATA: In a medium bowl whisk the eggs and thyme together. Season with salt and pepper. In a 10 inch nonstick sauté pan with a fireproof handle over Direct Medium heat, warm the olive oil for 2 to 3 minutes. Add the vegetables and sauté for 2 to 3 minutes. Stir, pour in the eggs, and stir again to distribute the ingredients. Cook for 2 minutes more. Sprinkle the cheese on top. Move the pan over Direct Low heat and cook until the frittata center is barely firm, 12 to 15 minutes. Remove and allow to rest for 5 to 10 minutes. Cut the frittata into wedges with a spatula and serve warm straight from the pan.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 231
Calories from Fat: 128

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Vegetables
Artichoke With Lemon-Dill Mayonnaise
Arugula Pizza
Barbecued Cabbage
Cajun Corn With Louisiana Butter
Cauliflower And Red Onion Curry
Corn On The Cob Italian-Style
Frittata Primavera With Asiago Cheese
Grilled Asparagus With Tarragon Butter
Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
Spring Vegetable Platter
Summer Vegetable Risotto
Summer Vegetables With Romesco Sauce
Sweet Potato With Cinnamon Butter
Yukon Gold Potatoes And Button Mushrooms