Preheat oven to 350F. Butter a 9 inch round baking dish.
Heat in large skillet over medium heat:
1/2 tablespoon butter
1/2 tablespoon olive oil
Add and cook stirring for three minutes:
1 small onion, coarsely chopped
1 red bell pepper cut into 1/2 inch pieces
2 small red skinned potatoes peeled and cut into 1/2 inch cubes
Stir and cook until the vegetables are partially softened but not browned.
Add 2 large cloves of garlic, minced:
Add and cook, stirring, until almost tender:
1 medium yellow squash, cut into 3/4 inch cubes
1 medium zucchini, cut into 3/4 inch cubes
In a large bowl, toss together:
1/2 cup cornmeal
1/4 cup all purpose flour
1/4 cup grated Romano cheese
1 tablespoon fresh thyme leaves
1 teaspoon salt
1 teaspoon ground black pepper
In a separate bowl, whisk together:
1 cup milk
2 large eggs
Whisk the egg mixture into the cornmeal mixture until combined. Stir the vegetables into the loose batter and spread into the baking dish. Bake until firm, 25 to 30 minutes. Sprinkle with 6 tablespoons grated gruyere cheese. Bake until golden around the edges, about 7 minutes more. Serve hot or at room temperature.
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