Mashed Potato Veggie Strata PRINT
- YIELD: 10-12 servings
May 2012 Better Homes and Gardens
|2¼||lbs. russet potatoes, peeled and cut up|
|½||cup bottled roasted red sweet peppers|
|1||8-oz. carton sour cream|
|1||Tbsp. pre-prepared basil pesto|
|2||medium zucchini, halved lengthwise, sliced|
|1||medium yellow summer squash, halved lengthwise and sliced|
|1||medium sweet red pepper, chopped|
|1||medium sweet yellow pepper, chopped|
|1||medium sweet green pepper, chopped|
|1||medium onion, chopped (½ cup)|
|1||Tbsp. olive oil|
|½||tsp. salt 8 oz cheddar cheese, shredded|
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside. In a large saucepan, cook potatoes in enough lightly salted water to cover for 20-25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
2. In blender or small food processor, blend roasted sweet peppers until smooth. Transfer to medium bowl. Wisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.
3. In 12-inch skillet cook zucchini, summer squash, sweet peppers and onion in hot oil over medium-high until crisp-tender. Season with 1/2 tsp. salt. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, unocvered, about 30 minutes or until heated thoroughly. Let stand 20 minutes before surving.