Roasted Vegetable Strata

Name: Roasted Vegetable Strata
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 8 servings
Ingredients: 3 large zucchini, halved lengthwise and cut into 3/4-inch slices; 1 each medium red, yellow and orange peppers, cut into 1-inch pieces; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon dried basil; 1 medium tomato, chopped; 1 loaf (1 pound) unsliced crusty Italian bread; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Asiago cheese; 6 large eggs; 2 cups 2% milk

A savory bread casserole layered with roasted zucchini, peppers, and tomato, then bound together with eggs and melted cheddar and Asiago cheese.

Glycemic Load: 20.8 (High)

351 calories per serving

Serves: 8

Prep: 55 minutes

Cook: 40 minutes

breakfast dinner

Original recipe: www.tasteofhome.com

About This Calculation

Roasted Vegetable Strata has a high glycemic load of 20.8 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are Italian bread (GL 19.3), 2% milk (GL 0.9), bell peppers (red, yellow, orange), raw (GL 0.3). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.