Savory Roasted-Vegetable Strata

Heat oven to 450F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.

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.

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.

Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish.

Pour egg mixture over biscuits.

Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.

When ready to bake, heat oven to 350F. Stir biscuit mixture in dish. Top with vegetables.

Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean.

Serve warm.