1 pound fresh asparagus, trimmed and cut into
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans
1.Preheat oven to 350°. In
a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook
and stir until crisp-tender. Place in a large bowl.
2.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.
3.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.
4.Bake, uncovered, 40-50
minutes or until a knife inserted in the center comes out clean. Let stand 10
minutes before serving. Can be served warm or room temperature!
Can you freeze Vegetable
Cover and freeze. To use, partially thaw in
refrigerator overnight. Remove from refrigerator 30 min. 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.
This pale yellow wine goes perfectly with a vegetarian, shellfish or goat cheese! Dive into a fruit bowl of tropical fruits like kiwi, gooseberry, and passion fruit. It's a crisp crowd-pleasing favorite of Jill's– one sip and you’ll know why.