- Roasted Vegetable Strata.jpg (37.82 KiB) Viewed 339 times
Preparation Time: 55 minutes plus chilling time
Cooking time: 40 minutes
Serves: 8
If served as eight portions, provides 349 cals, 19g fat (of which 5g saturates), 9g sugar and 0.6g salt per portion.
Ingredients
- 3 large zucchini, halved lengthwise and cut into ¾ inch slices
- 1 each medium red, yellow and orange peppers, cut into 1 inch pieces
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried basil
- 1 medium tomato, chopped
- 1 loaf (1lb) unsliced crusty Italian bread
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Asiago cheese
- 6 large eggs
- 2 cups fat-free milk
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Toss zucchini and peppers with oil and seasonings; transfer to a 15in x 10in x 1in pan. Roast until tender, 25 - 30 minutes, stirring once. Stir in tomato; cool slightly.
2. Trim ends from bread; cut bread into 1in slices. In a greased 13in x 9in 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 190°C/Fan 170°C/Gas Mark 5. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40 - 50 minutes. Let stand 5 - 10 minutes before cutting.
¡SHARE TOPIC!