This scrumptious strata packs in a rainbow of nutritious veggies in one easy-to-serve dish. It’s a great meal to prepare in advance! This recipe comes to us from our friends at the United States Potato Board.
Cooking Tip of the Week: Before you boil your potatoes, make sure the pieces are about the same size. This will ensure that they all finish cooking at the same time!
Food for Thought: What makes a bell pepper red, green or yellow? Just like hair, eye and skin color in people, the color and flavor of a vegetable is determined by its genes. So a red bell pepper grew from the seed of another red bell pepper plant and the same goes for yellow, orange and even purple peppers! There’s one big exception though: All bell peppers start out green when they are young, so green bell peppers are usually just younger versions of another color!
Family Dinner Conversation Starter: What are some things that you have in common with people who don’t look the same as you on the outside?
Adult: Preheat oven to 350 F.
Kid: Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Set aside.
Adult: In a large saucepan, cook potatoes in enough lightly salted water to cover for 20-25 minutes, until tender.
Together: Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
Together: In blender or small food processor, blend roasted sweet peppers until smooth. Transfer to medium bowl.
Kid: Whisk in sour cream, pesto and 1/4 tsp. salt until smooth. Spread sweet pepper mixture on mashed potatoes.
Adult: In 12-inch skillet cook zucchini, summer squash, sweet peppers and onion in hot oil over medium-high until crisp-tender.
Together: Season with 1/2 tsp. salt. Spoon vegetables on roasted pepper layer.
Kid: Sprinkle with cheese.
Adult: Bake, uncovered, about 30 minutes or until heated thoroughly. Let stand 20 minutes before serving.