Thursday, October 14, 2010

Italian Vegetable Strata

Tonight, I'm making Italian Vegetable Strata based on this recipe. Looking it over, the Italian comes from the seasoning, and some resemblance to antipasto.... enough that  I wish I'd had some banana peppers and kalamata olives to add.  But that'll be for next time!

This time, I did this:

1 cup diced carrots
1 pint fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 zucchini, sliced
2/3 cup milk
3 slices multi-grain bread, cubed
1/2 cup marinated artichoke hearts, drained and chopped
5 eggs
2 cups shredded cheese (I used a blend of cheddar and jack)
4 T. Italian bread crumbs
2 T. Italian Blend Mrs. Dash seasoning mix

 Lightly saute the onion, garlic and carrots in a little olive oil, then add mushrooms and zucchini to the pan with a small amount of water, cover and steam for a few minutes.  Vegetables should be softened but not mushy. Let cool, so that they don't curdle the eggs when they're combined.

In a small bowl, combine bread cubes and milk and combine to soak the bread.

In a large bowl, whisk 5 eggs until fluffy, then add the steamed vegetables, the artichoke hearts, the seasoning, and about 1/3 of the cheese.  Fold in the bread cubes and mix gently.

Grease a baking dish and sprinkle with 2 T. crumbs, then turn vegetable-egg mixture into the dish.  Top with the remaining cheese, then sprinkle with remaining bread crumbs.   Cook for an hour at 375F.

Now I can't speak for this yet - it's still cooking, but it looks like it's going to taste great.  We're going to have salad and a bottle of wine with this tonight.  I'll come back - hopefully with pictures - to let you know how it went!

Update - We ate 2/3rds of this, brainstorming all the other fillings and flavor palates we might use - it was wonderful!

This one definitely goes on the list of meatless meals to feed people who are suspicious of eating meatless... you truly do not notice the lack.

This is a winner and going in the regular rotation for me and Michael. (Deanna would not eat it - she doesn't like zucchini or mushrooms... for her, I think I might try a blend of sweet potato, black beans, corn and a bit of chipotle.)

I love recipes that turn out to be 'master recipes' and this is one of those.

(this entry shared with Simple Lives Thursday,Show Off Your Stuff Thursday, Flaunt It Friday, Frugal Friday, Friday Link Party, Fantastic Frugal Friday and Friday Favorites)


  1. Hi Lynda:) Well, it sure sounds delectable.

  2. Thanks so much for stopping by Crafts and Sutch! :) Here is the link for the printables:

    Enjoy! :) Have a super weekend! :)

  3. It looks great, I bet it tasted great too.

    I would like to invite you to Fantastic Frugal Fridays. It is a great place to link up your frugal posts and meet frugal friends.

  4. This sounds good! I think I would like it for breakfast...

  5. I just had some cold for lunch, and it tastes great that way, too!

  6. Sounds delicious!

    Thanks for linking up for Friday Favorites last week! Hope to see you again this week!