Mashed Potato Veggie Strata

By á-3286

Ingredients

• 2 1/4 lb russet potatoes, peeled and cut up
• 1/2 cup roasted red sweet peppers
• 1 8 oz carton sour cream
• 1 Tbsp basil pesto
• 1/4 tsp salt
• 2 medium zucchini, halved lengthwise, sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 medium red sweet pepper, chopped
• 1 medium yellow sweet pepper, chopped
• 1 medium green sweer pepper, chopped
• 1 medium onion, chopped (1/2 cup)
• 1 Tbsp olive oil
• 1/2 tsp salt
• 8 oz cheddar cheese, shredded (2 cups)

Preparation

Step 1

1. Preheat oven to 350 F. Lightly coat a 3 qt rectangular baking dish with nonstick cooking spray; set aside. In large saucepan, cook potatoes in lightly salted water to cover 20 to 25 mins, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
2. In blender or small food processor, blend or process roasted sweet peppers until smooth. Transfer to medium bowl. Whisk 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 heat until crisp-tender. Season with 1/2 tsp salt. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 mins, until heated through. Let stand 20 mins before serving.