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Savory Roasted-Vegetable Strata



Biscuits
3 1/3 cups Original Bisquick® mix
1 cup milk
1 teaspoon dried rosemary leaves, crumbled
1 clove garlic, finely chopped

Roasted Vegetables
5 small fresh portabella or regular white mushrooms, sliced
1 medium red bell pepper, sliced
1 medium yellow or green bell pepper, sliced
1 small zucchini, thinly sliced
2 tablespoons olive or vegetable oil

Strata
4 eggs
3 cups milk
2 tablespoons olive or vegetable oil
1 teaspoon pepper
8 medium green onions, sliced (1/2 cup)
2 cups shredded Monterey Jack cheese (8 oz)


Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.

After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.

Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.

When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.

Makes 12 to 15 servings