Roasted Vegetable Strata
Total TimePrep: 55 min. + chilling Bake: 40 min.
I know I am years late to post a review, but in response to the reviewer who didn't like this strata because 1) it was like bread pudding, and 2) the liquid did not cover the dry ingredients. Well, strata and bread pudding are very similar. The difference is not the type of ingredients used, but how much of each ingredient is used. For a strata, slightly more eggs are used giving it a more "eggy" texture and taste. Secondly, it is not necessary for the liquid to cover the dry ingredients. The trick is to let the dry ingredients sit in the liquid a good length of time so that all the liquid is wicked up into the bread. Resting the bread and veggies in a covered baking dish overnight in the liquid is ideal. The strata I made from this recipe was delicious. The only tiny change I made was to dice the cheese instead of shredding it. I thought it would be interesting to have little bits of melted cheese hit my tongue now and then when I ate it instead of having it uniformly throughout the strata. My husband had seconds. I'll be making it again. Oh, and as for what to do with the tomato -- It is added to the other veggies when they come out of the oven then all the veggies, including the tomatoes, and the cheese are sprinkled on the bread cube layers. Yum.
Did I miss it? What do I do with the tomato
horrible, like eating bread pudding...i used 8 instead of 6 eaggs and still not enough to cover
Very good, I added some eggplant in place of some of the zucchini.