Recipes and Cooking Mashed Potato Veggie Strata 3.9 (26) 2 Reviews Creamy and cheesy, even picky eaters will want to eat this veggie side dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 25 mins Stand Time: 20 mins Bake Time: 30 mins Total Time: 1 hrs 45 mins Servings: 10 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 ¼ pound russet potatoes, peeled and cut up ½ cup bottled roasted red sweet peppers 1 8 ounce carton sour cream 1 tablespoon purchased basil pesto ¼ teaspoon salt 2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced 1 medium red sweet pepper, chopped 1 medium yellow sweet pepper, chopped 1 medium green sweet pepper, chopped 1 medium onion, chopped (1/2 cup) 1 tablespoon olive oil ½ teaspoon salt 8 ounce cheddar cheese, shredded (2 cups) Directions Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large saucepan cook potatoes in enough lightly salted water to cover for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash with potato masher, ricer, or mixer. Evenly spread potatoes in prepared baking dish. In a blender or small food processor, blend or process roasted sweet peppers until smooth. Transfer to a medium bowl. Whisk in sour cream, pesto, and 1/4 teaspoon salt until smooth. Spread sweet pepper mixture on potatoes. In a 12-inch skillet cook zucchini, summer squash, sweet peppers, and onion in hot oil over medium-high heat until crisp-tender. Season with 1/2 teaspoon salt. Spoon vegetables on the roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 20 minutes before serving. Rate it Print Nutrition Facts (per serving) 269 Calories 14g Fat 27g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 269 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 36mg 12% Sodium 598mg 26% Total Carbohydrate 27g 10% Total Sugars 5g Protein 9g Vitamin C 95.7mg 479% Calcium 222.1mg 17% Iron 1.1mg 6% Potassium 634mg 13% Folate, total 40.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.