Strata-touille
This colourful egg dish full of vegetables and cheese deliciously appropriates the flavours of ratatouille.
Servings: 16
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 314 |
| pro | 14 g |
| total fat | 15 g |
| sat. fat | 6 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 119 mg |
| sodium | 488 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 16% |
| vit A | 20% |
| vit C | 90% |
| folate | 30% |
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2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh oregano (or 2 tsp/10 mL dried)
1/2 tsp (2 mL) each salt and pepper
3 zucchini, thinly sliced
5 sweet peppers (green, red and/or yellow)
6 eggs
1-1/2 cups (375 mL) milk
1 cup (250 mL) 10% cream
1 tsp (5 mL) dry mustard
Dash hot pepper sauce
24 slices egg bread (1 loaf challah)
1-1/2 cups (375 mL) each shredded Asiago and mozzarella cheese
2 tbsp (25 mL) chopped fresh parsley
Oven-roasted Tomatoes:
4 cups (1 L) cherry tomatoes
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) chopped fresh rosemary (or 1 tsp/5 mL dried)
1 clove garlic, minced
Pinch each salt and pepper
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.
Additional Information
Source
Canadian Living Magazine: December 2004
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