Mashed Potato Veggie Strata

Ingredients

• Nonstick cooking spray
• 2 1/4 pounds russet potatoes, peeled and cut up
• 1/2 cup bottled roasted red sweet peppers
• 1 ounce carton sour cream
• 1 tablespoon purchased basil pesto
• 1/4 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
• 1/2 teaspoon salt
• 8 ounces cheddar cheese, shredded (2 cups)

Directions

1. Preheat oven to 350 degrees 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. 
2. 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. 
3. 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. 
4. Bake, uncovered, about 30 minutes, until heated through. Let stand 20 minutes before serving.