Vegetable and Cheese Strata/Piperade and Kalamata Bread


1 Teaspoon olive oil
2 Cups diced zucchini
2 Cups sliced mushrooms
1 Cup diced onion
2 Cloves crushed garlic
3/4 Cup chopped, drained, canned artichoke hearts
8 Cups of 1 inch cubed bread (I use Edith's Bakery Kalamata Olive Bread, I also toasted it prior to putting in baking dish)
1 Cup cheddar cheese
1/4 Cup Parmesan Cheese
8 Eggs
1/2 Teaspoon dry mustard (optional)
1/4 Teaspoon salt
1/4 Teaspoon black pepper
1 1/2 Teaspoon #7 & #1 Basque Seasoning
1 12 ounce can evaporated milk
2 Cups Piperade

Heat oil in nonstick pan.  Add zucchini, mushroom, onion, garlic.  Saute until tender.  Stir in artichoke.  Set aside.

Arrange bread cubes in a 13,9 inch baking dish coated with cooking spray.  Spoon zucchini mixture evenly over bread cubes.  Sprinkle the cheddar and Parmesan cheeses over mixture.

Combine eggs and remaining ingredients in a large bowl; stir with wisk.  Pour egg mixture over zucchini mixture.  Pour Piperade over the top.  Cover with foil and chill about 4 to 8 hours (I didn't chill quite that long, but it will make it better if you do).

After chilling, bake in preheated (to 325 degrees) uncovered for 50 minutes.  Makes 8 servings.

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© Monet Bonson