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 Fresh sage; minced
     4 ts Fresh basil; minced
     4 ts Fresh parsley; minced
   1/2 ts Salt
   1/2 ts Pepper
     1 lb Loaf Italian bread; in 1"
          - cubes
     3 c  Gruyere or Ementhal cheese;
          - shredded
     5 lg Eggs
 1 3/4 c  Milk
   1/2 c  Pecans; chopped

 Set oven @ 350 F/175 C.

 In a large skillet, heat 1 ts oil over medium-high heat. Add
 asparagus; cook and stir until crisp-tender. Transfer to a large
 bowl.

 Repeat with an additional 1 ts 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 13x9" 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 to 50 minutes or until a knife inserted in the
 center comes out clean. Let stand 10 minutes before serving.

 Recipe by Doris Mancini, Port Orchard, Washington

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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