Strata-touille

By The Canadian Living Test Kitchen

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Strata-touille
Photography by Matthew Kimura

This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	314314 cal
pro	14 g14g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	31 g31g carb
fibre	3 g3g fibre
chol	119 mg119mg chol
sodium	488 mg488mg sodium
% RDI:	-
calcium	2323 calcium
iron	1616 iron
vit A	2020 vit A
vit C	9090 vit C
folate	3030 folate

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

Ingredients

2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 1tbsp tbspchopped fresh oregano, (or 2 tsp/10 mL dried)
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 zucchinis , thinly sliced3 3zucchinizucchinis, thinly sliced
5 5sweet peppersweet peppers, (green, red and/or yellow)
6 eggs 6 6eggeggs
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
1 cup 10% cream 1 1cup cup10% cream
1 tsp dry mustard 1 1tsp tspdry mustard
1 dash hot pepper sauce 1 1dash dashhot pepper sauce
24 slices egg bread 24 24slices slicesegg bread
1-1/2 cups shredded Asiago cheese 1-1/2 1-1/2cups cupsshredded Asiago cheese
1-1/2 cups shredded mozzarella cheese 1-1/2 1-1/2cups cupsshredded mozzarella cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Oven-Roasted Tomatoes:
4 cups cherry tomatoes 4 4cups cupscherry tomatocherry tomatoes
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
2 2tsp tspchopped fresh rosemary, (or 1 tsp/5 mL dried)
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

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.

Source : Canadian Living Magazine: December 2004