Roasted Vegetable Strata Recipes

SAVORY ROASTED-VEGETABLE STRATA

Steps:

• Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
• After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
• Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.

VEGGIE-PACKED STRATA

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

VEGETABLE STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees F.
• Place the zucchini, peppers and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and toss well. Bake for 15 minutes. Add the garlic, toss again and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees F.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

BASIL VEGETABLE STRATA

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan., In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms., Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion., In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
• Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

VEGETABLE AND CHEESE STRATA

Steps:

• In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.