Provençal Summer Vegetable Bake
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 medium sweet onions, halved, cut into 1/4 inch slices
- 3 tablespoons olive oil
- 3⁄4 teaspoon salt
- 2 garlic cloves, chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 1⁄2 teaspoons herbes de provence
- 1⁄4 teaspoon pepper
- 1 small eggplant, ends trimmed halved lengthwise
- 3 medium summer squash, ends trimmed (yellow and zucchini)
- 1⁄2 lb russet potato
- 3 tomatoes
- 4 ounces crumbled goat cheese
directions
- 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.
- 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).
- 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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