Strata-touille

Strata-touille 580 Author: Canadian Living Credits: Strata-touille 580

This colourful egg dish full of vegetables and cheese deliciously appropriates the flavours of ratatouille.

  • Portion size 16 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh oregano (or 2 tsp/10 mL dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 zucchinis thinly sliced
  • 5 sweet peppers (green, red and/or yellow)
  • 6 eggs
  • 1 1/2 cup milk
  • 1 cup 10% cream
  • 1 teaspoon dry mustard
  • 1 dash hot pepper sauce
  • 24 slices egg bread
  • 1 1/2 cup shredded Asiago cheese
  • 1 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
Oven-Roasted Tomatoes:
  • 4 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary (or 1 tsp/5 mL dried)
  • 1 clove garlic minced
  • 1 pinch salt
  • 1 pinch pepper

Method

In bowl, combine oil, garlic, 1 tsp (5 mL) of the oregano and 1/4 tsp (1 mL) each of the salt and pepper. Add zucchini; toss to coat. Reserving oil mixture, arrange zucchini on foil-lined rimmed baking sheet; broil until tender and browned, about 6 minutes.

Core, seed and cut sweet peppers into quarters. Spread on foil-lined rimmed baking sheet; broil, turning once, until skins are loose and blackened, 10 minutes. Let cool enough to handle; peel off skins. Toss peppers with reserved oil mixture.

In large dish, whisk eggs, milk, cream, mustard, hot pepper sauce and remaining oregano, salt and pepper; set aside.

Trim crusts from bread; cut slices diagonally in half. Dip into egg mixture, turning to soak well. Arrange 16 bread triangles in greased 13- x 9-inch (3 L) glass baking dish; sprinkle with one-third each of the Asiago and mozzarella cheeses. Cover with zucchini. Repeat bread and cheese layers once. Cover with sweet peppers, alternating colours. Top with remaining egg-soaked bread; pour remaining egg mixture over top. Sprinkle with parsley and remaining cheese. Cover with plastic wrap; place another baking dish or plates over surface. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Uncover and bake in 375°F (190°C) oven until crusty and golden, about 1 hour.

Oven-Roasted Tomatoes: Meanwhile, in small glass baking dish, toss tomatoes, oil, rosemary, garlic, salt and pepper. Bake in 375°F (190°C) oven until soft and juicy, 1 hour. Serve over strata.

Nutritional facts <b>Per serving:</b> about

  • Sodium 488 mg
  • Protein 14 g
  • Calories 314.0
  • Total fat 15 g
  • Cholesterol 119 mg
  • Saturated fat 6 g
  • Total carbohydrate 31 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strata-touille

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