Vegetable Strata

 

Vegetable Strata

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Servings 8

Ingredients
  

  • 3 tsp olive oil divided
  • 1 lb 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 cloves garlic minced
  • 4 tsp each: fresh sage, basil and parsley minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 loaf (1 lb) 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

Instructions
 

  • 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.
  • Preheat oven to 350°.
  • Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Notes

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.
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