PROVENçAL SUMMER VEGETABLE BAKE

Provençal Summer Vegetable Bake image

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