This is the Winning Recipe of the May 2012 Better Homes and Garden’s Prize Tested Recipe, created by Linda Cobb of San Diego, CA. She says: “It’s a flavorful way to combine summer vegetables with mashed potatoes. I’ve served it as a vegetarian main dish as well as a hearty side with grilled meats.”

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Name: Mashed Potato Veggie Strata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 lbs. russet potatoes peeled and cut up; 1/2 cup bottled roasted red sweet peppers; 8 oz. sour cream; 1 tablespoon pre-prepared basil pesto; 1/4 teaspoon salt; 2 medium zucchini halved lengthwise, sliced; 1 medium yellow summer squash halved lengthwise and sliced; 1 medium sweet red pepper chopped; 1 medium sweet yellow pepper chopped; 1 medium sweet green pepper chopped; 1/2 cup onion chopped; 1 tablespoon olive oil; 1/2 teaspoon salt; 8 oz cheddar cheese shredded

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INGREDIENTS

1 1/4 lbs. russet potatoes ; peeled and cut up
1/2 cup bottled roasted red sweet peppers
8 oz. sour cream
1 tablespoon pre-prepared basil pesto
1/4 teaspoon salt
2 medium zucchini ; halved lengthwise, sliced
1 medium yellow summer squash ; halved lengthwise and sliced
1 medium sweet red pepper ; chopped
1 medium sweet yellow pepper ; chopped
1 medium sweet green pepper ; chopped
1/2 cup onion ; chopped
1 tablespoon olive oil
1/2 teaspoon salt
8 oz cheddar cheese ; shredded

INSTRUCTIONS

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.

In blender or small food processor, blend roasted sweet peppers until smooth.

Transfer to medium bowl. Whisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.

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, uncovered, about 30 minutes or until heated thoroughly.

Let stand 20 minutes before serving.

NOTES

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Mashed Potato Veggie Strata

1 1/4 lbs. russet potatoes peeled and cut up
1/2 cup bottled roasted red sweet peppers
8 oz. sour cream
1 tablespoon pre-prepared basil pesto
1/4 teaspoon salt
2 medium zucchini halved lengthwise, sliced
1 medium yellow summer squash halved lengthwise and sliced
1 medium sweet red pepper chopped
1 medium sweet yellow pepper chopped
1 medium sweet green pepper chopped
1/2 cup onion chopped
1 tablespoon olive oil
1/2 teaspoon salt
8 oz cheddar cheese shredded

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.

In blender or small food processor, blend roasted sweet peppers until smooth.
Transfer to medium bowl.  Whisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.

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, uncovered, about 30 minutes or until heated thoroughly.

Let stand 20 minutes before serving.

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Nutrition

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Serving Size: 1 Recipe (5879g)
Recipe Makes: 1 Serving

Calories: 7355
Calories from Fat: 3753 (51%)

Amt Per Serving		% DV

	Total Fat 417g	556 %
	Saturated Fat 253.3g	1267 %
	Monounsaturated Fat 127.2g
	Polyunsanturated Fat 14.3g
Cholesterol 1485.8mg		457 %
Sodium 5919mg		204 %
Potassium 17276.8mg		455 %
Total Carbohydrate 558.3g		164 %
	Dietary Fiber 18.4g	73 %
	Sugars, other 539.9g
Protein 368.2g		526 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7355

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