Vegetable Strata

Learn how to make a garden-fresh vegetable strata fit for the perfect brunch or dinner! 

From April 5th to April 7th, pre-order this recipe to make from your very own kitchen. Learn more by visiting the Campus Farmer's Market Take and Make bag webpage. 

Ingredients

1 Ciabatta loaf (14.5 oz) 
1 small onion, diced 
1 zucchini, diced 
1 bell pepper, diced 
4 oz. Crimini mushroom, roughly chopped 
1/2 tsp dry thyme 
1 tsp dry basil 
4 cups spinach, lightly packed 
14 oz. Fontina cheese, shredded 
4 large eggs
1-1/4 cups whole milk
1-1/4 cups heavy cream 
1 tbsp fresh thyme, finely chopped
1-1/2 tbsp fresh basil, finely chopped
1 tbsp kosher salt 
1 tsp black pepper 
2 tsp garlic powder 
3 tbsp unsalted butter 

What You'll Need 

Two Large Mixing Bowls 
A Sautee Pan 
13" x 9" Baking Dish 

Recipe 

1.  Cut bread into 1-1/2 inch pieces 
2.  Dice the carrot, bell pepper, and onion and chop the mushroom
3.  In a medium sautee pan, heat 2 tbsp of butter over low heat until melted 
4. Add diced vegetables, chopped mushrooms, chopped herbs, salt, pepper and garlic powder to the sautee pan with melted butter. Cook over medium heat for 5 minutes, or until the vegetables are tender. 
5.  In a mixing bowl, combine the fresh spinach and cooked vegetable mixture until spinach is wilted. 
6.  In a separate mixing bowl, whisk together the milk, eggs, and cream until well blended. 
7.  Combine the egg mixture, diced bread, vegetable-spinach mix, and fontina cheese together. 
8. In a 13" x 9" baking dish, use the final tbsp of butter to coat the bottom and edges of the pan. Pour the mixture evenly throughout the pan. 
9. Bake at 350 degrees for 45-55 minutes. 
10. Remove from the oven and let stand for 10-15 minutes. Cut into pieces and serve!