Ingredients
3 large zucchini, halved lengthwise and cut into 3/4-inch slices1 each medium red, yellow and orange peppers, cut into 1-inch pieces2 tablespoons olive oil1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dried basil1 medium tomato, chopped1 loaf (1 pound) unsliced crusty Italian bread1/2 cup shredded sharp cheddar cheese1/2 cup shredded Asiago cheese6 large eggs2 cups fat-free milk
Preparation
Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.
