Roasted Vegetable Strata

Roasted Vegetable Strata Recipe photo by Taste of Home

• Total Time: Prep: 55 min. + chilling Bake: 40 min.

• Makes: 8 servings

   

Ingredients

• 3 large zucchini, halved lengthwise and cut into 3/4-inch slices
• 1 each medium red, yellow and orange peppers, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1 medium tomato, chopped
• 1 loaf (1 pound) unsliced crusty Italian bread
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Asiago cheese
• 6 large eggs
• 2 cups fat-free milk

Directions

• Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
• Trim ends from bread; cut bread into 1-in. slices. In a greased 13×9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
• Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.
  Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SOURCE: Taste of Home