Roasted Vegetable Strata
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.
Serving Size 1
- Amount Per Serving
- Calories 349
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4.99g25%
- Cholesterol 153.98mg52%
- Sodium 642mg27%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 9g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Can you freeze Roasted Vegetable Strata?
Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat the oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the center to read 165°.