Savory Roasted-Vegetable Strata

Ingredients

• 1 cup milk 
• 1 teaspoon rosemary dried crumbled
• 1 clove garlic finely chopped
• 5 small mushrooms fresh white sliced
• 1 medium bell pepper red sliced
• 1 medium bell pepper green yellow sliced
• 1 small zucchini thinly sliced
• 2 tablespoons vegetable oil 
• 4  eggs 
• 3 cups milk 
• 2 tablespoons vegetable oil 
• 1 teaspoon pepper 
• 0.5 cup spring onion sliced
• 8 oz monterrey jack cheese shredded
• 3.3 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• hand mixer
• glass baking pan

Directions

1. Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
2. Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
3. After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
4. Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish.
5. Pour egg mixture over biscuits.
6. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
7. When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables.
8. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean.
9. Serve warm.