Roasted Vegetable Strata
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 unsliced crusty Italian bread
1 pound
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Asiago cheese
- 6 large eggs
- 2 cups fat-free milk
Directions
- 1
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
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
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.
Roasted Vegetable Strata
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About this Recipe
Looking for the perfect way to enjoy that late-summer zucchini harvest? This Roasted Vegetable Strata is a warm, classic breakfast dish, rich with cheese and hearty roasted vegetables, designed to please your entire family.
This recipe shines by combining tender zucchini and colorful peppers with the comforting richness of a cheesy egg and bread casserole. The secret to this strata's appeal lies in its wholesome ingredients: fresh zucchini and vibrant peppers are complemented by fragrant dried oregano and basil, then layered with crusty Italian bread and a rich egg-and-milk custard. The blend of sharp cheddar and Asiago cheeses adds a depth of savory flavor that transforms simple vegetables into a truly comforting meal.
You can expect a delightful harmony of textures and flavors. Each bite offers tender, subtly sweet roasted vegetables, mingled with soft, savory bread, all bound together by a creamy, cheesy custard. The sharp cheddar brings a familiar tang, while the Asiago adds a pleasant nuttiness, creating a deeply satisfying, warm dish that feels both comforting and elegant.
Feel free to experiment with other garden vegetables like eggplant or mushrooms alongside the zucchini and peppers. You could also swap out the sharp cheddar and Asiago for your favorite melting cheeses, such as Gruyere or provolone, to subtly change the flavor profile. For an extra herbal note, consider adding a pinch of dried thyme along with the oregano and basil.
This cheesy and rich strata is perfect for a special weekend breakfast, a hearty brunch, or even a light supper. Serve it warm on its own, or with a simple green salad for a complete meal.