Title: Vegetable Cheese Strata
Categories: Vegetable Cheese Entree Easy Breakfast
Yield: 1 Servings

5	sl	Homemade-type day-old white
		Bread
		Butter
1/2	lb	Sharp cheddar cheese,
		Coarsely grated (about 2
		Cups)
1/3	c	Chopped red or yellow bell
		Pepper
1/3	c	Chopped green bell pepper
1/3	c	Chopped onion
1/3	c	Chopped zucchini
3	lg	Eggs
2	c	Milk
1	ts	English-style dry mustard
1	ts	Salt
1 1/2	ts	Dried basil (or 1 T fresh,
		Finely chopped)
		Freshly grated ground black
		Pepper to taste

Note: recipe requires an 8-inch square baking pan, as well as a larger baking dish in which to place the 8-inch pan.

Butter an 8-inch square baking pan. Generously butter the bread on one side. Cut the bread into 1/2-inch cubes and arrange evenly in the bottom of the buttered pan. Top the bread with the grated cheese.

If using old zucchini, peel it before chopping. Toss the prepared vegetables in a bowl, and then arrange evenly on top of the cheese.

Whisk together the eggs, mild, mustard, salt and basil. Pour the mixture over the vegetables. Cover and chill overnight. (This step is very important.)

Preheat the oven to 350 degrees. Sprinkle the strata with the pepper, and a little dried basil if desired. Place the dish in a larger baking pan. Place both in the oven, adding enough water to the larger outer dish to reach halfway up sides of the strata pan. Bake 1 hour or until top is golden. Remove from the warm bath and cut into 6 squares. Serves 6.

Nutritional analysis per serving: Calories 302; protein 17.8 grams, carbohydrates 20.5 grams, fat 16.7 grams, cholesterol 149.8 mg; dietary fiber 1.1 grams; sodium 790.5 mg.

(From "Gourmet" magazine, December 1994) From: Randy Roller

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