Mashed Potato Veggie Strata – USPB
This dish is a flavorful way to combine summer vegetables with mashed potatoes, says Better Homes & Gardens recipe contest winner, Linda Cobb from San Diego, CA. It’s a perfect vegetarian main dish, or can work as a nutrient-packed side. Any way you serve it, we know this winning recipe is a crowd-pleaser!
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.