- 2 tablespoons [30 mL] olive oil
- 1 small Spanish onion, chopped
- 1 clove garlic, minced
- 1/2 pound [227 g] fresh mushrooms, sliced
- 1 teaspoon [5 mL] freshly chopped thyme
or
1/2 teaspoon [2.5 mL] dried thyme
- 1 large sweet red pepper, seeded and diced
- 1 medium-size zucchini, diced
- 1/4 cup [60 mL] freshly chopped basil or parsley
- Oil
- 8 cups [2 L] stale 1-inch [2.5-cm] cubes Italian bread
- 5 ounces [142 g] fresh goat cheese, crumbled
- 6 eggs, beaten
- 1 cup [250 mL] milk
- Salt and pepper, to taste
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- Into a large, non-stick skillet, heat olive oil over medium-high heat.
- Soften together chopped onion, minced garlic and mushroom slices, already sprinkled with thyme, stirring often for 10 minutes.
- Add sweet red pepper and zucchini dices.
- Cook, stirring, for 4 minutes or until softened.
- Mix in chopped basil or parsley; season with salt and pepper and reserve.
- Generously oil a 9 x 12-inch [3-L] baking dish.
- Arrange half of Italian bread cubes into dish.
- Layer with half of vegetables mixture and half of crumbled goat cheese.
- Top with remaining bread cubes, then with remaining vegetables mixture.
- Into a bowl, combine beaten eggs and milk; salt and pepper.
- Pour eggs mixture all over vegetables mixture; let stand for 10 minutes, until absorbed.
- Meanwhile, preheat oven to 350°F [180°C].
- Sprinkle mixture with remaining goat cheese crumbs.
- Bake into preheated oven for 30 to 35 minutes, until set in the middle and golden on top.
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