1 lb. sm. potatoes
1 lb. sm. zucchini, trimmed, cut lengthwise into 1/4 inch thick slices
2 to 3 tbsp. olive oil
2 c. grated Provolone cheese (8 oz.)
4 sun-dried tomatoes, packed in oil, finely chopped
1/4 c. chopped mixed fresh parsley & basil

1. Prepare charcoal for grilling.

2. Steam potatoes in basket over boiling water until tender, 10 to 12 minutes. Cool and slice to 1/4 inch thick.

3. Coat potatoes and zucchini with oil. Grill, turning as needed until browned, about 10 minutes and zucchini are tender, about 5 minutes.

4. Heat oven to 375 degrees.

5. Layer half the potatoes in 10 x 8 inch dish. Sprinkle with 1/2 cup cheese, 1 chopped tomato and 1 tablespoon herbs. Layer half the zucchini on top and sprinkle on another 1/2 cup cheese, 1 chopped tomato and 1 tablespoon herbs. Repeat layers.

6. Bake gratin until heated through, 15 to 20 minutes. Serve hot. Serves 6.