MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Strata
Categories: Squash, Vegetables, Herbs, Breads, Nuts
Yield: 12 servings
3 ts Olive oil; divided
1 lb Fresh asparagus; trimmed, in
- 2" pieces
2 md Zucchini; quartered, sliced
1 c Corn niblets
2 Shallots; chopped
3 cl Garlic; minced
4 ts (ea) minced fresh sage,
- basil & parsley
1/2 ts (ea) salt & pepper
1 lb Loaf Italian bread; in 1"
- cubes
3 c Shredded Gruyere or Ementhal
- cheese
5 lg Eggs
1 3/4 c Milk
1/2 c Chopped pecans
Set oven @ 350┬║F/175┬║C.
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 13" X 9" 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.
Bake, uncovered, 40-50 minutes or until a knife inserted
in the center comes out clean. Let stand 10 minutes
before serving.
Doris Mancini, Port Orchard, Washington
Makes: 12 Servings
RECIPE FROM: https://www.tasteofhome.com
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