Italian Style Vegetable Strata

April 14, 7:39 AMHartford Cooking ExaminerDonna Breault

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This delicious Vegetable Strata can be served for breakfast or dinner.
 

What You Need:
1 & 1/2 cups of carrots, thinly sliced
3 small zucchini, sliced
1 large onion, chopped
2 large cloves of garlic, minced
1 tablespoon of olive oil
3 slices of bread (white or wheat), sliced into 1 inch pieces
1/2 cup of milk
1-(14 ounce) can of artichoke hearts, drained and sliced 1/4 inch thick
2 cups of Monterey Jack cheese, shredded and divided
4 eggs, beaten
1/2 teaspoon of dried Italian seasoning
4 tablespoons of Italian-seasoned dry bread crumbs, divided

What to Do:
STEP 1) Preheat the oven to 350 degrees. Cook the carrots in a medium sized sauce pan in boiling water for 4 to 6 minutes or until tender. Let the carrots cool.

 
STEP 2) Meanwhile, cook the zucchini, onion and garlic in oil in a large skillet over medium heat for 4 to 6 minutes or until tender. Let the mix cool.

 
STEP 3) Combine the bread and milk in a medium bowl to allow the bread to moisten.

 
STEP 4) Combine the carrots, zucchini, onion, garlic, artichoke hearts, 1/2 cup of the cheese, eggs and the Italian seasoning in another bowl. Stir in the soaked bread.

 
STEP 5) Spray the bottom of an 11x7 inch baking pan with cooking spray; sprinkle with 2 tablespoons of the bread crumbs. Spoon the egg mixture over the crumbs; top with the remaining 1 & 1/2 cups of cheese and 2 tablespoons of bread crumbs.

 
STEP 6) Bake for 50 to 60 minutes or until a knife comes out clean when inserted into the center and the top is golden brown.

 
STEP 7) Enjoy!