Zucchini and pesto strata

Summary

Yield4
Source

"Quick-Fix Vegetarian," by Robin Robertson (Andrews McMeel Publishing, $16.95)

Prep Time1 hours
coursemain course
ethnicityeuropean

Description

This recipe was featured in a June 13 Bee story on vegetarian cooking.

Ingredients

  • 1⁄2c basil pesto
  • 1c canned white beans, drained and rinsed
  • 3T extra-virgin olive oil, divided
  • 1⁄2c vegetable broth
  • 4c cubed day-old french or italian bread, crusts removed
  • 1 1⁄2lb zucchini, trimmed and thinly sliced
  • salt and freshly ground black pepper
  • 4 ripe plum tomatoes, thinly sliced
  • 1 roasted red bell pepper, bottled or homemade, chopped (see note)

Instructions

Preheat the oven to 375 degrees. In a food processor, combine the pesto, beans and 2 tablespoons of the olive oil, and blend until smooth. Add the broth and process until well blended. Set aside.

Spread about two-thirds of the bread cubes in the bottom of a lightly oiled gratin or baking dish and layer half of the zucchini slices on top. Season with salt and pepper to taste.

Spoon about half of the pesto sauce onto the zucchini and top with half of the tomato slices. Sprinkle the chopped, roasted red pepper over the tomato slices and season with salt and pepper. Top with a layer of the remaining zucchini slices. Season with salt and pepper and top with the remaining pesto, followed by the remaining tomato slices. Season with salt and pepper to taste. Top with the remaining bread and drizzle with the remaining 1 tablespoon olive oil.

Cover tightly and bake until the vegetables are tender and bubbly, about 30 minutes.

Remove the lid and bake until the top is lightly browned, about 10 minutes.

Notes

Note: Bell peppers can be roasted directly over the gas flame on your stovetop by holding the pepper over the flame with tongs and turning it frequently to allow the skin to blister and blacken.

Whole peppers can also be roasted on a grill, turning frequently until charred, or you can roast them in the oven or under a broiler. To roast peppers in the oven, put the peppers directly on the oven rack and roast until blistered and charred.

When the peppers are charred, close them inside a paper or plastic bag. Allow to cool for 10 minutes, then remove the peppers from the bag and remove the skins. Cut out the stem and slice the peppers open. Remove the core and seeds and cut into pieces. If not using right away, pour a thin layer of olive oil over the peppers and refrigerate in a tightly covered container. They will keep well for up to 1 week.

Also, bottled roasted red bell peppers are sold in supermarkets in 6-ounce and 12-ounce jars, packed in oil.