This colourful egg dish full of vegetables and cheese deliciously appropriates the flavours of ratatouille.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Oven-Roasted Tomatoes:
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
- Folate 30.0
- Calcium 23.0
- Vitamin A 20.0
- Vitamin C 90.0
