Mashed Potato Veggie Strata

I found this recipe in the May, Better Homes and Garden Magazine. I found the recipe to be very good but I did use cauliflower in place of the potatoes. Just make sure the cauliflower is drained really well as you do not want the strata to be runny.

Ingredients:

• 2 1/2 lbs russet potatoes, peeled and cubed-Verna used cauliflower-or use a combination of both.
•  
• 1/2 cup roasted red peppers
• 1  8 oz. carton of sour cream of choice
• 1 tablespoon basil pesto-Verna used about 2-3 tablespoons as I just made a lot of it up.
• 1/4 teaspoon salt-Verna did not use.

• 2 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash cut lengthwise and sliced.
• 1 of each, red, yellow and green sweet peppers, chopped
• 1 medium onion chopped-about 1/2 cup-Verna used more
• 8 oz. cheddar cheese-shredded-cheese of choice
• Plus Verna added:
• 2-3 garlic cloves, minced
•  1 teaspoon dried basil
• Pinch of cayenne pepper

Directions:

1. Preheat oven to 350 degrees. Spray a glass 7" by 11" pan.
2. In large sauce pan cook potatoes (cauliflower) drain and mash like you would mashed potatoes. Season to taste. The recipe did not call for this but it sounded really bland without adding seasonings.
3. Spread mashed potatoes (cauliflower) in sprayed pan.
4. In a food processor  blend roasted sweet peppers until smooth. Transfer to a bowl and add sour cream, pesto, and salt if using. Spread over mashed potato layer.
5. In a large skillet saute onions, garlic, peppers  until tender.
6. Add zucchini and squash., cook only till crisp tender.
7. Add the rest of the ingredients-not  the CHEESE.
8. Mix well. put over roasted  red pepper layer.
9. Bake uncovered about 30 minutes.
10. The recipe called for adding the cheese immediately. I suggest adding it the last 10 minutes of baking as it just gets crusty. if adding to soon.

Enjoy!!!