Best Provencal Summer Vegetable Bake Recipes

PROVENCAL SUMMER VEGETABLE BAKE

Steps:

• Directions 1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole. 2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use afood processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. 3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.

PROVENCAL SUMMER VEGETABLE BAKE

Steps:

• 1. Heat oven to 400°. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the Herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole dish.
• 2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandolin.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Souper Spices Herbes de Provence and 1/8 teaspoon pepper.
• 3. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings. Tip Forget what you learned about salting eggplant. The theory is that it eliminates bitterness. But most varieties nowadays don't have that undesirable trait, so salting only serves to increase a dish's sodium level. Skip it.

PROVENçAL SUMMER VEGETABLE BAKE

Steps:

• 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.