Provençal Summer Vegetable Bake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A recipe from Family Circle Magazine that uses your peak summer veggies. A great vegetarian main course or side dish. 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:
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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