Onion And Bell Pepper Strata With Fresh Tomato Salsa Recipes

Steps:

• In a bowl stir together salsa ingredients. Salsa may be made 2 hours ahead and chilled, covered.

Steps:

• Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
• In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
• Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
• In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
• Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
• Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
• Serve strata topped with fresh tomato salsa.

Steps:

• Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Steps:

• Preheat broiler.
• Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
• Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.