Name: Roasted Vegetable Strata
Prep time: 55 min
Cook time: 55 min
Yield: 8
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 -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Vegetable Strata

1. 3 large zucchini, halved lengthwise and cut into 3/4-inch slices -

2. 1 each medium red, yellow and orange peppers, cut into 1-inch pieces -

3. 2 tablespoons olive oil -

4. 1 teaspoon dried oregano -

5. 1/2 teaspoon salt -

6. 1/2 teaspoon pepper -

7. 1/2 teaspoon dried basil -

8. 1 medium tomato, chopped -

9. 1 loaf (1 pound) unsliced crusty Italian bread -

10. 1/2 cup shredded sharp cheddar cheese -

11. 1/2 cup shredded Asiago cheese -

12. 6 large eggs -

13. 2 cups fat-free milk -

How to cook deliciously - Roasted Vegetable Strata

1. Stage

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.

2. Stage

Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-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.

3. Stage

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.