VEGGIE STRATA RECIPES

Name: Vegetable Strata
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 12 servings.
Ingredients: 3 teaspoons olive oil, divided; 1 pound fresh asparagus, trimmed and cut into 2-inch pieces; 2 medium zucchini, quartered and sliced; 1 cup fresh or frozen corn; 2 shallots, chopped; 3 garlic cloves, minced; 4 teaspoons each minced fresh sage, basil and parsley; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 loaf (1 pound) Italian bread, cut into 1-inch cubes; 3 cups shredded Gruyere or Swiss cheese; 5 large eggs; 1-3/4 cups 2% milk; 1/2 cup chopped pecans

VEGETABLE STRATA RECIPE: HOW TO MAKE IT

Vegetable Strata Recipe: How to Make It image

We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 01 hours 55 minutes

Prep Time 01 hours 20 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 677 calories, FatContent 36g fat (15g saturated fat), CholesterolContent 244mg cholesterol, SodiumContent 940mg sodium, CarbohydrateContent 55g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 35g protein.

ROASTED VEGETABLE STRATA RECIPE: HOW TO MAKE IT

Roasted Vegetable Strata Recipe: How to Make It image

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

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Total Time 01 hours 35 minutes

Prep Time 55 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

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.
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°.

Nutrition Facts : Calories 349 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 154mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 40g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

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