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Roasted Vegetable Strata

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
  • Total Time
    Prep: 55 min. + chilling Bake: 40 min.
  • Makes
    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.
    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
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 medium-fat meat, 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Joan
    Feb 6, 2021

    I know I am years late to post a review, but in response to the reviewer who didn't like this strata because 1) it was like bread pudding, and 2) the liquid did not cover the dry ingredients. Well, strata and bread pudding are very similar. The difference is not the type of ingredients used, but how much of each ingredient is used. For a strata, slightly more eggs are used giving it a more "eggy" texture and taste. Secondly, it is not necessary for the liquid to cover the dry ingredients. The trick is to let the dry ingredients sit in the liquid a good length of time so that all the liquid is wicked up into the bread. Resting the bread and veggies in a covered baking dish overnight in the liquid is ideal. The strata I made from this recipe was delicious. The only tiny change I made was to dice the cheese instead of shredding it. I thought it would be interesting to have little bits of melted cheese hit my tongue now and then when I ate it instead of having it uniformly throughout the strata. My husband had seconds. I'll be making it again. Oh, and as for what to do with the tomato -- It is added to the other veggies when they come out of the oven then all the veggies, including the tomatoes, and the cheese are sprinkled on the bread cube layers. Yum.

  • mindysmama
    Oct 19, 2017

    Did I miss it? What do I do with the tomato

  • Susan
    Sep 18, 2017

    horrible, like eating bread pudding...i used 8 instead of 6 eaggs and still not enough to cover

  • juannbrad
    Jul 29, 2017

    Very good, I added some eggplant in place of some of the zucchini.