MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Strata
 Categories: Squash, Vegetables, Herbs, Breads, Nuts
      Yield: 12 Servings
 
      3 ts Olive oil; divided
      1 lb Fresh asparagus; trimmed, in
           - 2" pieces
      2 md Zucchini; quartered, sliced
      1 c  Corn niblets
      2    Shallots; chopped
      3 cl Garlic; minced
      4 ts Fresh sage; minced
      4 ts Fresh basil; minced
      4 ts Fresh parsley; minced
    1/2 ts Salt
    1/2 ts Pepper
      1 lb Loaf Italian bread; in 1"
           - cubes
      3 c  Gruyere or Ementhal cheese;
           - shredded
      5 lg Eggs
  1 3/4 c  Milk
    1/2 c  Pecans; chopped
 
  Set oven @ 350 F/175 C.
  
  In a large skillet, heat 1 ts oil over medium-high heat. Add
  asparagus; cook and stir until crisp-tender. Transfer to a large
  bowl.
  
  Repeat with an additional 1 ts oil and zucchini; add to asparagus.
  In same pan, cook and stir corn, shallots, and garlic in remaining
  oil until shallots are tender; stir in herbs, salt and pepper. Add
  to asparagus mixture; stir in bread cubes.
  
  Place half of mixture in a greased 13x9" baking dish. Sprinkle with
  1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and
  milk; pour over casserole. Sprinkle with pecans. Refrigerate,
  covered, at least 1 hour.
  
  Bake, uncovered, 40 to 50 minutes or until a knife inserted in the
  center comes out clean. Let stand 10 minutes before serving.
  
  Recipe by Doris Mancini, Port Orchard, Washington
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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