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Provençal Summer Vegetable Bake

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“A recipe from Family Circle Magazine that uses your peak summer veggies. A great vegetarian main course or side dish.”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 400. Heat 1 T oil in large sauté pan over medium heat. Cook onions and 1/4 t salt 8-10 minutes until soft. Add galic, cook 1 minut more. Stir In beans, 1/2 t herbes de Provence and 1/8t pepper. Pour into 9x13 pan.
  2. Cut eggplant, squash, potatoes, and tomatoes into 1/4 slices. Toss veggie with remaining 2 T oil, 1/2 t salt, 2 t herbes de Provence, and 1/8 t pepper. Arrange veggies on top of onion-bean mixture in a single layer (ok to overlap).
  3. Cover dish with foil and bake at 400 for 45 minutes. Remove foil, crumble goat cheese on top. Bake 15 minutes more. Cool slightly.

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