With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Roasted Vegetable Strata
Can you freeze Roasted Vegetable Strata?
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°.
Roasted Vegetable Strata
Prep Time
55 min
Cook Time
40 min
Yield
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 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.
- 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.
Nutrition Facts
1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.
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