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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegetable Strata   
    Categories: Squash, Vegetables, Herbs, Breads, Nuts   
         Yield: 12 servings   
       
         3 ts Olive oil; divided   
         1 lb Fresh asparagus; trimmed, in   
              - 2" pieces   
         2 md Zucchini; quartered, sliced   
         1 c  Corn niblets   
         2    Shallots; chopped   
         3 cl Garlic; minced   
         4 ts (ea) minced fresh sage,   
              - basil & parsley   
       1/2 ts (ea) salt & pepper   
         1 lb Loaf Italian bread; in 1"   
              - cubes   
         3 c  Shredded Gruyere or Ementhal   
              - cheese   
         5 lg Eggs   
     1 3/4 c  Milk   
       1/2 c  Chopped pecans   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large skillet, heat 1 teaspoon oil over medium-high   
     heat. Add asparagus; cook and stir until crisp-tender.   
     Transfer to a large bowl.   
        
     Repeat with an additional 1 teaspoon oil and zucchini;   
     add to asparagus. In same pan, cook and stir corn,   
     shallots and garlic in remaining oil until shallots are   
     tender; stir in herbs, salt and pepper. Add to asparagus   
     mixture; stir in bread cubes.   
        
     Place half of mixture in a greased 13" X 9" baking dish.   
     Sprinkle with 1 1/2 cups cheese. Repeat layers. In   
     another bowl, whisk eggs and milk; pour over casserole.   
     Sprinkle with pecans. Refrigerate, covered, at least 1   
     hour.   
        
     Bake, uncovered, 40-50 minutes or until a knife inserted   
     in the center comes out clean. Let stand 10 minutes   
     before serving.   
        
     Doris Mancini, Port Orchard, Washington   
        
     Makes: 12 Servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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