Strata means layered, and most strata recipes use bread and eggs. This recipe uses roasted zucchini, roasted bell peppers, fresh tomatoes, and mozzarella cheese. Chopped garlic and jalapeno pepper add a spicy flavor.
Roasting Vegetables
Roasted vegetables have a sweet, intensified flavor. Most vegetables can be roasted; however, it’s important that the vegetables are uniform in size so they will all brown evenly. Cut zucchini, eggplant, onions, carrots, sweet potatoes, and other root vegetables in slices around one-half inch thick. Brussels sprouts should be cut in half, cauliflower can be slice or broken into small florets. For zucchini and eggplant, unless skin is badly bruised, do not peel; just peel (or cut) off small bruised areas.
To roast: heat oven to 450 degrees. Thoroughly wash vegetables, then dry. Place cut vegetables in a single layer in an oiled large rimmed baking pan. Turn all pieces to coat with oil. Cook 20 minutes or until bottoms of vegetables are lightly browned. Turn vegetables and cook until golden brown, removing pieces as they brown. Place vegetables in a shallow container and cover; refrigerate and use within one week.
Roasted Tomatoes
When roasting tomatoes, use smaller firm tomatoes, and cut into wedges, quarters, or halves, depending on the size of the tomatoes. Wash and dry tomatoes and place in a single layer on a well-oiled rimmed baking pan; turn to coat all sides with oil. For added flavor, tuck small pieces of garlic under the tomatoes. Cook at 450 degrees for 20 minutes or until edges of tops are browned. Turn with a spatula, and cook until tomatoes have reduced to about half in size. Remove skins, if desired. Place tomatoes in a shallow container and cover; refrigerate and use within one week.
Roasting Peppers
Roasted peppers are sweeter and have a softer texture than fresh peppers. To roast: wash and dry peppers, and remove core. Cut peppers in half lengthwise and place skin side up on a baking pan that will fit under the broiler. Slash curved bottoms of peppers and press to flatten. This will expose more of the pepper’s exterior to direct heat. Place under broiler, about 2 to 3 inches from heat, and broil until at least 75 percent of each pepper is blackened. Peppers may have to be repositioned in the pan as those directly under the heat will blacken first.
Remove peppers from broiler and cover pan tightly with foil. (Use a potholder when crimping foil over edges of hot pan.) Let sit for 20 to 30 minutes; the moisture released by the warm peppers will loosen the skins. Peel skins and discard. Smaller pieces of skin that will not easily slide off will peel off after a day or two in the refrigerator. Place peppers in a shallow container and cover; refrigerate and use within one week.
Recipe Substitutions
Any assortment of vegetables and types of cheese can be used to make the strata. With the exception of tomatoes, which will break down in the heat, other fresh vegetables—like onion or bell pepper—will retain some of their crispness. For best results in maintaining a layered dish, vegetables should be sliced.
Shredded or sliced cheese, or a combination of both, may be used for layering in between vegetables and for topping the strata. A layer of cheese can also be added before the tomatoes are placed in the strata.
Vegetable Strata Recipe
Ingredients
- Olive oil
- 2 pounds roasted zucchini or roasted eggplant (See instructions above.)
- 1 pound red, green, or yellow roasted bell peppers (See instructions above.)
- 1 large tomato, sliced thick
- 2 to 3 cloves garlic, chopped fine
- 1 small jalapeno pepper, chopped fine (1 to 3 teaspoons, depending on taste)
- 4 to 6 ounces shredded mozzarella cheese
Directions
- Heat oven to 350 degrees.
- Lightly oil a two-quart baking dish. Cover bottom of baking dish with half of the roasted zucchini.
- Top zucchini with all of the roasted peppers, and top peppers with tomato slices.
- Sprinkle tomato slices with chopped garlic and chopped pepper. Evenly sprinkle half of cheese over vegetables.
- Top cheese with remaining roasted zucchini, and evenly cover with remaining cheese.
- Bake for 25 minutes or until cheese is golden and bubbly. Let cool a few minutes before cutting to serve.
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