RECIPE OF THE WEEK: Grilled Vegetable Strata With Roasted Tomato-Goat Cheese Mornay

[Amy Warren, LMHC / WQ Mag Columnist]

It was really hard to pick which recipe was the best from last week's class at Apron's Cooking School. This recipe makes a delicious vegetarian entree or side dish. The Mornay sauce which melds goat cheese and roasted tomatoes is luscious enough to make alone and serve over pasta. Now you have two recipes in one!

Serves Eight

Ingredients:
2 Eggplant
2 Red Bell Pepper
1 Zucchini
1 yellow squash
2 Red Onions
1 doz Basil Leaves
4 Portobello Mushrooms
1 dozen Roma Tomatoes
2 Shallots, sliced
3 Cloves Garlic, sliced
3 Sprigs of Thyme
4 ounces goat cheese
2 cups heavy cream
Olive Oil, Salt and Pepper (to season)
1 ½ cups Panko Breadcrumbs
¼ cup Parmesan Cheese (grated)
8 Basil Sprigs (for garnish)
2 tablespoons balsamic glaze


Wash eggplant and slice into ¼” rounds. Season with olive oil, salt and pepper. Grill the eggplant and set aside. Roast and peel red bell peppers. Cut peppers lengthwise into 3 equal pieces. Wash zucchini, slice ¼” thick on slight bias. Grill and set aside. Slice and grill red onions and portobellos, set aside.

Slice tomatoes in half and remove seeds. Place onto sheet pan. Drizzle with olive oil and sprinkle shallots, garlic and thyme over the tomatoes. Season with salt and pepper. Place tomatoes in 300° oven and slowly roast until soft. Meanwhile, bring cream to a boil and reduce slightly.

Puree tomato mixture and goat cheese and add to the cream. Season to taste with salt and fresh ground pepper. Set aside (to serve warm).

Layer vegetables onto a sheet pan starting with eggplant, then zucchini, then mushroom , basil leaves, roasted pepper, red onion and finally finish with eggplant. (Note: each serving should be prepared individually). Toss together bread crumbs and cheese and drizzle lightly with olive oil. Season with salt and pepper. Top each portion of strata with crumb mixture.

Bake strata in 400° oven for 15-20 minutes or until golden. Spoon some Mornay sauce on to the plate and top with a strata. Drizzle with Balsamic glaze.