Ok before today I never knew Vegetable Strata existed. I was reading that it is for vegetarians. Although I’m not a vegetarian it still piqued my interest. So I thought I would try to make it.
First of all, I thought the ingredients were going to be something that I never heard of. Turns out I use these things most of the time.
So purchasing them from the store was not as stressful, and plus this is quick and easy.
Now, some of the ingredients I was too keen on putting together, but they actually went together well. When you see the recipe guess which ingredient had me on the fence.
Ingredients Needed
Veggie
Alkaline choices
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen corn
- 2 medium zucchini, quartered and sliced
- 2 shallots, chopped
Spices
Not too spicy
- 3 garlic cloves, minced
- 4 teaspoons each minced fresh sage, basil and parsley
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
The Binder
Make is stick
- 1 loaf (1 pound) Italian bread, cut into 1-inch cubes
- 5 large eggs
- 3 cups shredded Gruyere or Swiss cheese
- 1-3/4 cups 2% milk
- 1/2 cup chopped pecans
Putting it all Together
So now that you see the ingredients that you will need, don’t be discouraged this tasty dish will feed four as well as picky children. The bread and cheese make up for it being a vegetarian ensemble.
First, make sure that you preheat your oven to 350 degrees Fahrenheit. Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the asparagus; cook and stir until they are crisp-tender. Transfer to a large bowl.
After that is done repeat the process with an additional teaspoon of oil and then add zucchini. After that is done add it to the asparagus. That same pan throw in the shallots, corn, and garlic in the remaining oil along with the herbs, salt and pepper. When that is done add to the asparagus mixture and then stir in the bread crumbs.
The final step to preparation is as follows: Place half of the mixture in a greased 13×9-in baking dish, sprinkle with 1-1/2 cups of cheese. Repeat those layers. While in another bowl you are going to whisk eggs and milk, take that mixture and pour over the casserole. Top it with the Pecans. Make sure that you put it in the refigerator covered for at least an hour.
Finally Put the dish in the oven unconvered for 40-50 mins or until and inserted fork comes out clean. Make sure to let stand for 10minutes before serving.
Did you figure out the ingredient that was in question? Pecans. Crunchy twist to a vegtable dish.
Wine Ambassador
What to Drink with this Dish
So I belong do this amazing Exclusive wine membership club called DTCA Ambassador. We are always looking to pair wines with delicious foods.
I have done a little research and our White wine would be the best choice for this dish. We have a MORE THAN MUSE 2016 SAUVIGNON BLANC that is phenominal. TANYA 2020 PINOT GRIGIO, WA DISCOVERIES 2019 SAUVIGNON BLANC Another favorite is 2019 MOONLIGHT SONATA CHARDONNAY.