2 tsp. vegetable oil
1/2 c. finely chopped carrot
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1/2 c. diced zucchini
2 c. drained canned Italian tomatoes, seeded & diced
1 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. basil leaves
1 tsp. salt
1/2 tsp. pepper
1 c. part skim ricotta cheese
1 egg
2 oz. Mozzarella cheese, shredded

Preheat oven to 350 degrees. In 10 inch nonstick skillet heat oil over medium heat; add carrot, green pepper, onion and zucchini; saute until vegetables are softened, 1-2 minutes. Add tomatoes, parsley, basil, salt and pepper; cook, stirring occasionally, until vegetables are thoroughly cooked and mixture thickens, 5-8 minutes. Transfer mixture to 9 inch pie plate and spread in an even layer; set aside.

In blender container combine ricotta cheese and egg and process until smooth, scraping down sides of container as necessary. Spread cheese mixture in an even layer over vegetable mixture; sprinkle with mozzarella cheese. Bake until strata is puffed and lightly browned, 25-30 minutes; remove from oven and let stand 5 minutes before cutting. Makes 4 servings.