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Provençal Summer Vegetable Bake Recipe

Provençal Summer Vegetable Bake Recipe

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Ingredients:

Serving

2 medium sweet onions, halved , cut into 1/4 inch slices
3 tbsp olive oil
3/4 tsp salt
2 garlic cloves, chopped
1 (15 oz) can cannellini beans, drained and rinsed
2 1/2 tsp herbes de provence
1/4 tsp 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 oz 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	252.94 Kcal (1059 kJ)
Calories from fat	126.2 Kcal
		% Daily Value*
Total Fat	14.02g	22%
Cholesterol	19.85mg	7%
Sodium	378.19mg	16%
Potassium	601.84mg	13%
Total Carbs	24.33g	8%
Sugars	10.27g	41%
Dietary Fiber	4.69g	19%
Protein	9.61g	19%
Vitamin C	14.7mg	25%
Iron	0.8mg	5%
Calcium	211.4mg	21%

Amount Per 100 g
Calories	87.23 Kcal (365 kJ)
Calories from fat	43.52 Kcal
		% Daily Value*
Total Fat	4.84g	22%
Cholesterol	6.84mg	7%
Sodium	130.42mg	16%
Potassium	207.54mg	13%
Total Carbs	8.39g	8%
Sugars	3.54g	41%
Dietary Fiber	1.62g	19%
Protein	3.31g	19%
Vitamin C	5.1mg	25%
Iron	0.3mg	5%
Calcium	72.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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