PROVENçAL SUMMER VEGETABLE BAKE

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Provençal Summer Vegetable Bake image

A recipe from Family Circle Magazine that uses your peak summer veggies. A great vegetarian main course or side dish.

Provided by christine.a.baron

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 282.3, Fat 13.4, SaturatedFat 5.1, Cholesterol 15, Sodium 608.9, Carbohydrate 32.1, Fiber 10.2, Sugar 9.6, Protein 11.7

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