Tomato Zucchini Rice Gratin

This was Tomato Zucchini Rice Gratin.

Based on a recipe from Gourmet Magazine March 2008 and some suggestions from the reviewers of the recipe, my version was more rice, less egg, adding Gruyere cheese, yellow mustard powder, and Worcestershire sauce to make the dish flavorful.

I liked the sweetness of roasted summer vegetables and cheesy baked clunky rice. J finished his plate within a second.