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Make Ahead Vegetable Strata

Prep Time:

10 Min.

Cook Time:

25 Min. + 50 Min. Bake Time

Total Time:

85 Min.




  • 10 slices D’Italiano® Thick Slice 100% Whole Wheat Bread
  • 3 tsp. canola oil, divided
  • 3/4 pound sliced fresh mushrooms
  • 1 cup finely chopped sweet onion
  • 1 large sweet red pepper, cut into strips
  • 1 large sweet yellow pepper, thin strips
  • 1 medium leek (white portion only), chopped
  • 1-1/2 cups shredded part-skim Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 8 large eggs
  • 4 large egg whites
  • 2-1/2 cups fat-free milk
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste

How to make

  • In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
  • In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
  • Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sautéed mushrooms and onion.
  • In a 13×9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese.
  • Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil.
  • Refrigerate, covered, overnight.
  • Preheat oven to 350°F. Remove vegetable strata from refrigerator while oven heats.
  • Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.