Roasted Ratatouille Strata Bake Recipe | DFM

Roasted Ratatouille Strata


20 min.


75 min.

Serving Size

8 servings

Ratatouille, which comes from the French region of Provence, is known for its delicious medley of zucchini, peppers and tomatoes. This make-ahead dish is ideal for breakfast or brunch.


  • 2 zucchini, cut into bite-size chunks
  • 2 red peppers, cut into bite-size chunks
  • 1 yellow pepper, cut into bite-size chunks
  • 1/2 eggplant, cut into bite-size chunks
  • 1/4 cup (60 mL) olive oil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) each dried basil, salt and pepper
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) 15% or 18% cream
  • 6 eggs
  • 8 slices of white sandwich bread, divided
  • 1 tomato, chopped
  • 2 cups (500 mL) grated Canadian mozzarella, divided
  • 1-1/2 cup (375 mL) grated Canadian Asiago, divided


1. Preheat your oven to 400F (200C).  In a large bowl, toss together zucchini, red and yellow peppers, eggplant, oil, oregano, basil, salt and pepper until vegetables are coated. Transfer to a baking sheet. Roast, stirring once, for 25 min or until vegetables are soft.
2. Meanwhile, whisk together milk, cream and eggs. Cut each slice of bread diagonally in half.
3. Arrange 8 bread halves on the bottom of a buttered 9 X 13-inch (3 L) baking dish. Stir tomato into the roasted vegetables. Scatter half the vegetable mixture evenly over the top. Sprinkle with half of the Mozzarella and half of the Asiago.
4. Arrange remaining bread halves on top. Scatter with remaining vegetables.



  • As there are so many varieties of eggplant available today, just pick your favorite; there’s no need to peel it either.