Mashed Potato Veggie Strata

• Yield: 10 Servings
• Prep Time: 25 Minutes
• Ready Time: 1 Hours 20 Minutes
• Cook Time: 55 Minutes

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Ingredients

1 1/4 lbs. russet potatoes, peeled and cut up

1/2 cup bottled roasted red sweet peppers

1 8-oz. carton sour cream*

1 Tbsp. pre-prepared basil pesto*

1/4 tsp. salt

2 medium zucchini, halved lenghtwise, 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 (1/2 cup)

1 Tbsp. olive oil

1/2 tsp. salt

8 oz cheddar cheese, shredded*

Preparation

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.
  

  Calories: 234 Fat: 14g Cholesterol:

  36

  mg Sodium: 386mg Vitamin C: 82mg Fiber: 2.3g Protein: 9g Potassium: 511mg

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