Vegetali Strata Recipe
Roasted peppers, eggplant, wild mushroom, chianti, onions, eggs, asiago oven-dried tomatoes, torn basil, grana padano, crispy smashed rosemary potatoes.
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Ingredients
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Vegetables
Dairy & Eggs
Other
Potatoes
Method
Preparation of Vegetables
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the red and yellow bell peppers, eggplant, and onion into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- 2
Add Mushrooms
Add the wild mushrooms to the baking sheet with the other vegetables. Roast in the preheated oven for about 25-30 minutes until they are tender and slightly caramelized.
Making the Strata
- 3
Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, chianti wine, and a pinch of salt and black pepper until well combined.
- 4
Combine Ingredients
Once the roasted vegetables have cooled slightly, add them to the egg mixture along with the asiago cheese, grana padano cheese, and torn basil leaves. Mix gently to combine.
- 5
Preparing the Crispy Potatoes
- 6
Cook the Potatoes
While the strata is baking, boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- 7
Baking the Strata
- 8
Bake the Strata
Bake the assembled strata in the oven at 350°F (175°C) for about 35-40 minutes, or until the top is golden and set.
Final Assembly
- 9
Serve
Once the strata is out of the oven, let it cool for a few minutes before slicing. Serve warm with crispy smashed rosemary potatoes on the side.
