Vegetable Strata Recipe

From Dorothy McNett's Recipe Book.

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Vegetable Strata

From Dorothy McNett's recipes at Other vegetables can be used, such as zucchini, parsnips, turnips, etc. This recipe is just a guide, and can easily be cut in half using smaller casserole dish. Use fresh and good quality ingredients! No canned soups, please!

1 10 oz (more or less) loaf of hearty bread, cut into cubes
1/2 cup extra virgin olive oil
4 cups milk
1/2 cup honey
1/4 to 1/2 teaspoon cayenne, or other dried red chili as desired
3 eggs
1 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1 cup finely diced carrots
1 cup finely diced onion
1 cup finely diced red or green bell peppers
1/2 cup grated Parmigiano Reggiano cheese

Preheat oven to 350 degrees. Put the bread pieces in a 9 by 13 inch casserole dish, or one of similar size. Drizzle bread with the olive oil. In a batter bowl whisk milk, honey, cayenne, eggs, salt and pepper. Set aside. Sprinkle the bread with the diced vegetables. Pour the milk mixture over. The mixture should be very moist but not soupy. Sprinkle with cheese and paprika. Bake 45-60 minutes, or until nicely browned on the top. If desired, drizzle with a salsa or a vinaigrette just before serving.

Recipe created 2004-03-08.

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