Roasted Vegetable Strata

You can find this strata at the Flourist Mill + Bakery. It is a great make-ahead meal that serves a crowd, and the recipe is easily adaptable depending on the vegetables and cheeses that you have on hand. 

Roasted Vegetable Strata
12 cups sourdough bread, or any bread, lightly packed and cubed 1"
2 cups milk
12 eggs
1 1/2 cup aged cheddar and grueyre cheese
1 1/2 cup roasted vegetables (ex: zucchini, cherry tomatoes, red pepper )
2 tbsp dijon mustard
salt and pepper to taste

To roast the vegetables, preheat the oven to 400°F degrees. Chop the vegetables into similar sizes so they roast evenly; we like using zucchini, red pepper and cherry tomatoes left whole. Toss in olive oil and add a pinch of salt. Spread on a large parchment-lined baking tray and roast for 30 minutes or until nicely browned, tossing in between. 

Line a rectangle 9x13-inch pan with parchment paper or generously grease with butter. 

In a large bowl, whisk together milk, eggs, dijon and salt and pepper. Add the cubed bread, roasted vegetables and 1 cup of cheese, toss together until combined. Pour into the prepared baking dish and lightly press down, top with remaining 1/2 cup cheese and cover with foil. Let sit for 30 minutes or overnight. 

Preheat the oven to 350°F degrees.

Bake for 20 minutes with foil on, uncover and bake for an additional 10 minutes. Slice and serve warm.