Make-Ahead Summer Casseroles

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Title: Roasted Vegetable Strata
Categories: Vegetables, Herbs, Cheese, Dairy, Breads
Yield: 8 servings

3 lg Zucchini; halved longthway,
- cut in 3/4" slices
1 (ea) md red, yellow & orange
- bell peppers; in 1" pieces
2 tb Olive oil
1 ts Dried oregano
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried basil
1 md Tomato; chopped
1 lb Loaf unsliced crusty Italian
- bread
1/2 c Shredded sharp cheddar
- cheese
1/2 c Shredded Asiago cheese
6 lg Eggs
2 c Milk

Set oven @ 400ºF/205ºC.

Toss zucchini and peppers with oil and seasonings;
transfer to a 15" X 10" X1" pan. Roast until tender,
25-30 minutes, stirring once. Stir in tomato; cool
slightly.

Trim ends from bread; cut bread into 1" slices. In a
greased 13" X 9" 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.

Set oven @ 375ºF/190ºC.

Remove casserole from refrigerator while oven heats.
Bake, uncovered, until golden brown, 40-50 minutes. Let
stand 5-10 minutes before cutting.

Colleen Doucette, Truro, Nova Scotia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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