Serve hot or at room temperature. For a great picnic take - along, bring the sauce in a plastic container for dipping the frittata wedges. May be refrigerated up to 2 days.

2 grilled red bell pepper halves, peeled
2 tbsp. olive oil (drained from the peppers)
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

6 lg. eggs
2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh basil or parsley
1/2 tsp. salt
1/4 tsp. pepper
1 c. thinly sliced grilled zucchini
1/2 c. thinly sliced grilled bell pepper
1/2 c. grilled red onion
2 tsp. olive oil

1. Process all sauce ingredients in blender or food processor until smooth.

2. Whisk eggs, cheese, basil, salt and pepper in a large bowl until blended. Stir in grilled vegetables.

3. Heat oil in a 10 inch (preferably nonstick) skillet over high heat. Pour in egg mixture and reduce heat to medium low. Cook 4-6 minutes, pushing edge of frittata toward center to allow uncooked egg to flow to underneath. Cook until bottom is golden but top is still slightly creamy.

4. If skillet handle is plastic or wood, wrap it in foil to protect it from scorching. Broil frittata 4-6 inches from heat source 2-3 minutes until center is firm but not brown.

5. Invert onto serving platter. Cut in wedges and serve with the sauce. Makes 4 servings.