Provencal Summer Vegetable Bake

By mschweickert

Ingredients

• 2 medium sweet onions
• 3 Tbsp olive oil 3/4 tsp salt
• 2 cloves garlic, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 1/2 tsp herbes de Provence
• 1/4 tsp pepper
• 1 large eggplant, ends trimmed, halved lengthwise
• 3 large summer squash (zucchini and yellow), ends trimmed
• 1/2 pound russet potatoes
• 3 plum tomatoes
• 4 oz goat cheese

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 400. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 Tbsp oil in saute pan. Add onions and 1/4 tsp salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 tsp herbs de Provence and 1/8 tsp of the pepper. Pour mixture into bottom of a 9x13 oven-safe casserole.

Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch-thick slices - use food processor or mandoline. Toss vegetables with remaining 2 Tbsp olive oil, 1/2 tsp salt, 2 tsps herbes de Provence and 1/8 tsp pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.

Cover dish with aluminum foil and bake at 400 for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.