Roasted Ratatouille Strata

Name: Roasted Ratatouille Strata
Yield: 8 Servings
Ingredients: 2 zucchini cut into bite-size chunks; 2 red peppers cut into bite-size chunks; 1 yellow pepper cut into bite-size chunks; 1/2 eggplant cut into bite-size chunks; 1/4 cup (60 mL) olive oil; 1 tsp (5 mL) dried oregano; 1/2 tsp (2 mL) dried basil; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper; 1 cup (250 mL) Canadian milk; 1 cup (250 mL) Canadian cream 15% or 18% m.f.; 6 eggs; 8 slices white sandwich bread divided; 1 tomato chopped; 2 cups (500 mL) grated Canadian Mozzarella divided; 1 1/2 cups (375 mL) grated Canadian Asiago-style divided

This recipe is taken from the 2015 Milk Calendar. Ratatouille, which comes from a French region of Provence, is known for its delicious medley of zucchini, peppers and tomatoes. This make-ahead dish is ideal for breakfast or brunch.

Prep: 20 min
Cooking: 1 h 15
Refrigeration: 8 h

Yields 8 Servings

Ingredients

2 zucchini cut into bite-size chunks
2 red peppers cut into bite-size chunks
1 yellow pepper cut into bite-size chunks
1/2 eggplant cut into bite-size chunks
1/4 cup (60 mL) olive oil
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) Canadian milk
1 cup (250 mL) Canadian cream 15% or 18% m.f.
6 eggs
8 slices white sandwich bread divided
1 tomato chopped
2 cups (500 mL) grated Canadian Mozzarella divided
1 1/2 cups (375 mL) grated Canadian Asiago-style divided

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Preparation

Preheat oven to 400°F (200°C). In a large bowl, toss together zucchini, red and yellow peppers, eggplant, oil, oregano, basil, salt and pepper until vegetables are coated. Transfer to a baking sheet. Roast, stirring once, for 25 min or until vegetables are soft.

Meanwhile, whisk together milk, cream and eggs. Cut each slice of bread diagonally in half.

Arrange 8 bread halves on the bottom of a buttered 9 x 13-inch (3 L) baking dish. Stir tomato into the roasted vegetables. Scatter half the vegetable mixture evenly over top. Sprinkle with half of Mozzarella and half of Asiago-style cheese.

Arrange remaining bread halves on top. Scatter with remaining vegetables. Slowly pour milk mixture over top. Press gently to submerge bread. Sprinkle with remaining cheese. Cover and refrigerate for at least 6 hours or overnight.

Preheat oven to 375°F (190°C). Bake for 45 to 50 min or until casserole is hot in the middle and cheese is a deep golden (cover for the last 10 min if browning too quickly). Let stand for 10 min before serving.

Tips

As there are so many varieties of eggplant available today, just pick your favourite; and there’s no need to peel it either.

Replace the yellow pepper with one large onion, cut into wedges.

Try whole wheat bread in place of white bread.

Nutritional information

Per serving


Energy:	465 Calories
Protein:	24 g
Carbohydrate:	26 g
Fat:	30 g
Fibre:	3.5 g
Sodium:	812 mg

Top 5 Nutrients

	(% DV*)
Calcium:	48 % / 530 mg
Vitamin C:	115 %
Vitamin B12:	67 %
Selenium:	55 %
Folate:	45 %