Provencal Summer Vegetable Bake (Family Circle)

Makes 4 servings. Prep 30 min Cook 11 minutes, Bake at 400 for 1 hour Use salad shooter to make veggies
Provencal Summer Vegetable Bake (Family Circle)
Provencal Summer Vegetable Bake (Family Circle)

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Med Sweet Onions, peeled and sliced into 1/4 inch slices

  • 3

    Tablespoons Olive Oil

  • 3/4

    teaspoon Saltic

  • 2

    Cloves of Garlic, chopped

  • 1

    can (15 oz) cannellini beans, drained and risedd

  • 2 1/2

    teaspoons herbed de provence

  • 1/4

    teaspoon pepper

  • 1

    large Egg Plant, trimmed and sliced 1/4 in thick

  • 3-4

    large summer squash (yellow, green, etc) cut into 1/4 inch thick

  • 1/2

    pound russet potatoes sliced 1/4 inch thick

  • 3

    plum tomatoes

  • 4

    oz. goat cheese

Directions

Heat oven to 400 degrees. Heat 1 Tbs. oil, cook onions until soft. Add garlic, salt, beans. cook 1 minute more. Add seasonings Herbed de Provence & Pepper. Pour into 13 X 9 - pan sprayed with PAM. Cut all veggies. Toss in rest of Olive Oil with some of seasoning, arrange on top of bean / onion mix. Cover with aluminum foil and bake at 400 for 45 minutes. Remove foil. Add goat cheese and bake for 15 minutes more. cool and serve. Ok to add other veggies -- sweet potatoes, aspargus, etc.

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