Capture the flavours of Provence with this make-ahead version of ratatouille, a delicious medley of zucchini, peppers and tomatoes. Ideal for breakfast or brunch.
Equipment
Measuring cups and spoons
Cutting board and knife
Grater
Large bowl
Wooden spoon
Baking sheet
9 x 13-inch (3 L) Baking dish
Plastic wrap
Ingredients
2 zucchini, cut into bite-size chunks
2 red peppers, cut into bite-size chunks
1 yellow pepper, cut into bite-size chunks
1/2 eggplant, cut into bite-size chunks
1/4 cup (60 mL) olive oil
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each of dried basil, salt and pepper
1 cup (250 mL) milk
1 cup (250 mL) 18% cream
6 eggs
8 slices white sandwich bread, divided
1 tomato, chopped
2 cups (500 mL) grated mozzarella, divided
1 1/2 cups (375 mL) grated asiago cheese, divided
butter for greasing the baking dish
Directions
Preheat oven to 400° F (200° C).
In a large bowl, toss together zucchini, red and yellow peppers, eggplant, oil, oregano, basil salt and pepper until vegetables are coated. Transfer to a baking sheet. Roast, stirring once, for 25 minutes or until vegetables are soft.
Meanwhile, whisk together milk, cream and eggs. Cut each slice of bread diagonally in half.
Arrange 8 bread halves on the bottom of the baking dish. Stir tomato into the roasted vegetables. Scatter half the vegetable mixture evenly over top. Sprinkle with half of the mozzaralla and half of the asiago chese.
Arrange remaining bread halves on top. Scatter with remaining vegetables. Slowly pour milk mixture over top. Press gently to submerge bread. Sprinkle with remaining cheese. Cover and refrigerate for at least 6 hours or overnight.
Preheat oven to 375° F (190° C). Bake for 45 to 50 minutes or until casserole is hot in the middle and cheese is a deep golden color. Cover for the last 10 minutes if it is browning too quickly. Let stand for 10 minutes before serving.
Cooking tip: As there are so many varieties of eggplant available today, just pick your favourite. There is no need to peel it either!
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.