Roasted Vegetable Strata

• Produce

  • 2 tsp Herbs de provence
  • 3 cups Kale
  • 2 cups Mushrooms
  • 1 Onion, medium
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Refrigerated

  • 10 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cut into cubes 6 cups bread

• Dairy

  • 2 cups Fontina cheese
  • 2 cups Milk

• Other

  • 2 Small or 1 medium sweet potato, peeled and diced into bite-sized pieces

Found on greensnchocolate.com

Description

Ingredients

• 3 tablespoons olive oil
• 2 teaspoons Herbs de Provence
• 2 small or 1 medium sweet potato, peeled and diced into bite-sized pieces
• 1 medium onion, diced
• 1 red bell pepper, diced into 1/2 pieces
• 1 yellow bell pepper, diced into 1/2 pieces
• 2 cups sliced mushrooms
• 3 cups kale, roughly chopped
• 6 cups bread, cut into 1 1/2 cubes
• 10 eggs
• 2 cups milk
• 2 cups shredded fontina cheese, divided
• salt and pepper, to taste

Directions

• Preheat the oven to 400°F.
• Place sweet potatoes, onion, bell peppers, and mushrooms on 2 large baking sheets and drizzle with olive oil.
• Sprinkle with Herbes de Provence and stir well to combine.
• Season with salt and pepper.
• Roast in preheated oven for 30 minutes.
• Add kale to baking sheets, tossing to combine with olive oil (drizzle with a little more, if needed) and roast another 10 minutes.
• Once veggies are roasted, reduce oven temperature to 350 degrees F.
• Lightly grease a 9 X 13 baking dish or equally large casserole dish.
• Toss together the vegetables with the bread cubes.
• Place bread/veggie mixture in baking dish.
• Whisk together the milk, eggs, and 1 1/2 cups of the cheese. Pour it over the bread and veggies.
• Sprinkle the top with the remaining cheese and bake for 45-50 minutes, until top is golden and center is set.
• Serve and enjoy!
• *Note: You can roast the vegetables a day in advance. You can also prepare the entire strata a day in advance, you will just need to add ~10 minutes to the baking time if you put it in the oven straight from the refrigerator.