Roasted Vegetable Strata

• 3 large zucchini, halved lengthwise and cut into 3/4-inch slices
• 1 each medium red, yellow and orange peppers, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried basil
• 1 medium tomato, chopped
• 1 loaf (1 pound) unsliced crusty Italian bread
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Asiago cheese
• 6 large eggs
• 2 cups fat-free milk

1. Preheat oven to 400u0b0. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
2. Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
3. Preheat oven to 375u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.
4. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

zucchini, medium red, olive oil, oregano, salt, pepper, basil, tomato, bread, cheddar cheese, cheese, eggs, milk

Taken from www.tasteofhome.com/recipes/roasted-vegetable-strata/ (may not work)