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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Vegetable Filling
Egg Mixture
Crispy Rosemary Potatoes
Method
Prepare the Vegetables
- 1
Roast the Peppers and Eggplant
Preheat the oven to 400°F (200°C). Cut the red peppers in half and remove seeds. Place them cut side down on a baking sheet. Dice the eggplant and add it to the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 20-25 minutes until tender and slightly charred.
- 2
Sauté the Mushrooms and Onions
In a skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion for about 5 minutes until translucent. Add the wild mushrooms and cook for an additional 5-7 minutes until they release their moisture and are golden.
- 3
Combine the Vegetable Filling
In a large bowl, combine the roasted peppers, eggplant, sautéed mushrooms, onions, oven-dried tomatoes, and torn basil. Mix well and set aside.
Prepare the Egg Mixture
- 4
Prepare the Crispy Rosemary Potatoes
- 5
Boil and Smash the Potatoes
Boil the halved baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly. Flatten each potato with a fork or your hand to create a 'smashed' effect.
- 6
Roast the Potatoes
Preheat the oven to 425°F (220°C). On a baking sheet, toss the smashed potatoes with chopped rosemary, olive oil, salt, and pepper. Roast for about 20-25 minutes until crispy and golden brown.
Assemble and Bake
- 7
- 8
- 9
Serve with Crispy Potatoes
Serve the Vegetali Strata warm, garnished with additional torn basil if desired, alongside the crispy smashed rosemary potatoes.