Tested till perfect Strata-touille
Strata-touille
Photography by Matthew Kimura

Strata-touille

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16

Ingredients

  • 2 tbsp 2tbspextra virgin olive oil
  • 2 2garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspchopped fresh oregano, (or 2 tsp/10 mL dried)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 3 3zucchinizucchinis, thinly sliced
  • 5 5sweet peppersweet peppers, (green, red and/or yellow)
  • 6 6eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 1 cup 1cup10% cream
  • 1 tsp 1tspdry mustard
  • 1 dash 1dashhot pepper sauce
  • 24 slices 24slicesegg bread
  • 1-1/2 cups 1-1/2cupsshredded Asiago cheese
  • 1-1/2 cups 1-1/2cupsshredded mozzarella cheese
  • 2 tbsp 2tbspchopped fresh parsley

Oven-Roasted Tomatoes:

  • 4 cups 4cupscherry tomatocherry tomatoes
  • 1 tbsp 1tbspextra virgin olive oil
  • 2 tsp 2tspchopped fresh rosemary, (or 1 tsp/5 mL dried)
  • 1 1clove garliccloves of garlic, minced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Preparation

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 Information Per serving: about

cal 314 pro 14g total fat 15g sat. fat 6g
carb 31g fibre 3g chol 119mg sodium 488mg

% RDI:

calcium 23 iron 16 vit A 20 vit C 90
folate 30
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