Vegetable Strata

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xposted to MASTER-COOK (Amandasmom's list)

 

Hi all!

 

Have you ever tried a 'strata'? I tried one and was surprised at how easy

and how good! This is one I intend to try this summer. ~ Brenda Adams

 

 

* Exported from MasterCook *

 

Vegetable Strata

 

Recipe By :Oregonian FoodDay, December 12, 2000

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

butter for baking dish

2 zucchinis

1 globe eggplant

1 yellow onion

3/4 pound mushrooms (any variety)

salt and pepper -- to taste

3 tablespoons olive oil

1 day-old loaf sliced Italian bread

8 ounces white cheddar cheese (about 2 cups

shredded)

4 eggs

2 cups 2 percent milk

 

Butter the bottom and sides of a 9-by-13-by-2-inch baking dish.

 

Prepare vegetables: Cut off the stem and root ends of the zucchinis. Cut

the zucchinis into 1/8-inch rounds. Set aside.

 

Trim off the cap and base of the eggplant, then cut the eggplant in half

lengthwise. Wrap one half in plastic and refrigerate for another use. Set

the other half on its side and cut into 3 lengthwise slices. Hold the

slices together, place them cut-side down on a board and cut into

1/2-inch-wide slices lengthwise. Holding all the slices together, cut

crosswise into 1/2-inch cubes. Set aside.

 

Cut off the stem and root ends of the onion and peel off the outer papery

skin. Cut the onion in half lengthwise. Wrap half and refrigerate for

another use. Place the other half cut-side down on a cutting board and cut

lengthwise into 1/4-inch-thick slices. Holding the slices together, cut

crosswise into 1/8-inch dice.

 

Using a damp cloth or a mushroom brush, wipe off the mushrooms so no dirt

is clinging to them. Cut or break off the stems. Cut the stems in half or

thirds. Cut the mushroom caps into 1/4-inch slices. Holding the slices

together, cut crosswise into 1/2-inch pieces.

 

Combine all the vegetables in a bowl and season lightly with salt and

pepper, moving the pieces around so the seasonings are evenly distributed.

 

Cook vegetables: Pour the olive oil into a large skillet. Tilt the pan so

the olive oil evenly coats the inside. Turn the heat to medium-high. When

the oil feels very warm when you place your hand about an inch above the

skillet, add the vegetables, spreading them out in the pan. Cook, stirring

constantly, until they are lightly browned, about 6 to 8 minutes. Remove

from heat. Set aside.

 

Prepare bread and cheese: Cut off the crusts from the bread slices.

Coarsely grate the cheese using a large-holed shredder.

 

Mixing the eggs and milk: Crack the eggs into a bowl. Using a fork, mix the

eggs until they are all one color. Add the milk and stir briskly to blend well.

 

Assembling the dish: Fit a single layer of bread slices into the baking

dish. Top with half of the vegetables. Sprinkle one third of the grated

cheese over the vegetables. Add another layer of bread slices, then repeat

layering, ending with a layer of bread.

 

Drizzle the egg-milk mixture over the top. Sprinkle with the remaining

cheese. Cover with plastic wrap and refrigerate overnight, or for at least

3 hours, before baking.

 

Preheat oven to 350 degrees.

 

Remove the dish from the refrigerator and take off the plastic wrap. Bake

strata for 40 minutes. Test for doneness by inserting a toothpick into the

center. If it comes out with wet custard clinging to it, return to the oven

to bake another 10 minutes. Test again. The top of the strata should be

lightly browned and the toothpick should be moist, with crumbs, but not

wet. Makes 4 servings

 

Nutrition per news article: Calories: 545, Protein: 25 grams, Total fat: 27

grams, Saturated fat: 12 grams, Cholesterol: 192 mg, Sodium: 766 mg,

Carbohydrate: 52 grams, Fiber: 3 grams

 

http://www.oregonlive.com/foodday/index.ssf?/foodday/00/12/fd_lernrc12.frame

mc'd by Brenda Adams (badams007)

 

 

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