Vegetable Strata
3 tbsp olive oil
1 medium fennel bulb, trimmed and chopped
1 medium onion, thinly sliced
3 cloves garlic, sliced
1 (14 oz) can dried tomatoes
1 tbsp Dijon style mustard
8 cups coarsely chopped spinach
1/4 tsp ground black pepper
1/4 tsp dried oregano leaves
1/4 tsp salt
12 slices firm white bread, crusts removed
1/3 lb shredded Asiago cheese
1/3 lb shredded provolone cheese
3 cups milk
6 large eggs
Grease a 13 x 9 inch baking pan. In a large skillet, heat olive oil
over medium heat. Add fennel and saute 10 minutes. Add onion and
saute until vegetables have lightly browned 8-10 minutes. Add garlic
and cook 1 minute more. Stir in tomatoes and mustard; cook until
tomatoes soften 10-12 minutes. Stir in spinach, pepper, oregano and
salt; cook 1 minute more. Remove skillet from heat and let cool 10 minutes.
Arrange half of the bread in the bottom of the prepared baking dish. Top with
half of the vegetable mixture, half of the cheeses. Make another layer with the
remaining bread, vegetables and cheeses. In a large bowl, lightly beat together milk
and eggs; pour over vegetable and cheese mixture. Cover tightly with plastic and
refrigerate overnight. When ready to serve, heat oven to 350 degrees.
Cook strata, uncovered, until the center appears set 40-50 minutes. Serve immediately.